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Bourbon Sweet Potatoes

Bourbon sweet potatoes in a white oval baking dish, sitting on a white and blue tea towel.
Only a Southerner, inheritor of the infamous Southern sweet tooth, would add massive quantities of butter and sugar to sweet potatoes and still regard it as a vegetable. Add a shot of bourbon? No problem.
Virginia Willis

Prep 10 mins
Cook 50 mins
Total 1 hr
4 to 6 servings
501 kcal


  • 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 plus more for the baking dish
  • 1/2 cup bourbon
  • 2 tablespoons sorghum or maple syrup


  • Preheat the oven to 350°F (176°C). Butter an ovenproof gratin or casserole dish.
  • Arrange the sweet potato slices in the prepared baking dish and season generously with salt and pepper.
  • 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.
  • 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.