This recipe for bourbon sweet potatoes drowns the potatoes in butter, brown sugar, bourbon, and maple syrup. A great Thanksgiving side. Best of all? It’s only 279 calories!
Bourbon sweet potatoes? Believe it. The boozy side dish everyone at your table is going to be clamoring for is pretty much diametrically opposed to that sweet and innocent marshmallow-topped sweet potato casserole of your childhood. And we love both for very different reasons even though they share the common trait of copious amounts of butter and sugar. In the words of author Virginia Willis, “Only a Southerner, inheritor of the infamous Southern sweet tooth, would add massive quantities of butter and sugar to a sweet potatoes and still regard it as a vegetable.” All we can say is these are our kind of vegetables. Originally published November 14, 2011.–Renee Schettler Rossi
Bourbon Sweet Potatoes
- Quick Glance
- 10 M
- 1 H
- Serves 4 to 6
- 4 to 6 sweet potatoes, peeled and sliced into 1/2-inch (12-mm) thick rounds
- Coarse salt and freshly ground black pepper
- 1/2 cup firmly packed light brown sugar
- 4 tablespoons (1/2 stick) unsalted butter (2 oz), plus more for the baking dish
- 1/2 cup bourbon
- 2 tablespoons sorghum or maple syrup
- 1. Preheat the oven to 350°F (176°C). Butter an ovenproof gratin or casserole dish.
- 2. Arrange the sweet potato slices in the prepared baking dish and season generously with salt and pepper.
- 3. In a large saucepan, combine the sugar, butter, bourbon, and syrup and bring the mixture to a boil over medium-high heat. As soon as the sauce begins to boil, pour it over the sweet potatoes.
- 4. Bake the casserole, turning the sweet potatoes and spooning the liquid over the top occasionally, until the sweet potatoes are tender, 45 to 60 minutes. Taste and adjust for seasoning with salt and pepper.