Bourbon Brown Sugar Sweet Potatoes Recipes

BROWN SUGAR BOURBON RIBS WITH GRILLED SWEET POTATOES

Steps:

• Microwave sweet potatoes on HIGH 7 minutes or until almost tender, turning sweet potatoes over halfway through cooking. Let stand 2 minutes. Cut sweet potatoes into wedges.
• Grill ribs over indirect medium heat with lid closed 1 to 1 1/2 hours or until tender, turning occasionally. Brush with some of the BBQ Sauce during last 10 minutes of cooking. Grill sweet potatoes over medium heat 2 minutes per side or until lightly browned, brushing with remaining BBQ Sauce.
• Copyright © 2011 McCormick & Company, Inc. All Rights Reserved.

SWEET POTATOES WITH BOURBON AND BROWN SUGAR

Steps:

• Heat oven to 350 degrees. Wrap potatoes in foil, place on a rimmed baking sheet, and bake until tender, about 1 hour. Let rest until cool enough to handle but still warm, then remove the foil and peel off the skins.
• Add sweet potatoes to a food processor, along with butter, brown sugar, bourbon or juice, lemon zest, salt, nutmeg, pepper and cloves. Purée until smooth. (Or, for a chunkier texture, mash them by hand.) Taste and add salt, sugar or both if you like. Serve while still warm or reheat before serving.

BOURBON BROWN SUGAR SWEET POTATOES

Steps:

• Cube sweet potatoes and boil in water until soft.
• Add brown sugar, bourbon, butter and mash well.
• Add cinnamon, nutmeg, and vanilla.
• Mix all ingredients well.
• TIPS- All ingredients are to taste. If you want to add more cinnamon and not so much bourbon, for example, feel free.

KENTUCKY BOURBON SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange sweet potatoes in a 9x13 inch baking dish.
• Combine sugar, butter, bourbon and vanilla extract in a large saucepan and heat to a boil. As soon as the sauce comes to a boil pour it over the sweet potatoes.
• Bake 30 to 40 minutes or until the sweet potatoes are soft.

WHISKY (OR BOURBON) BAKED SWEET POTATOES (OR YAMS)

Steps:

• Grease a shallow 3qt baking dish; set aside.
• Steam or boil the peeled yams until almost tender; cool and slice into approximately 1 1/2 inch slices (you want them to fit in a the 3qt baking dish in one layer).
• Preheat oven to 375°F.
• In a small saucepan, simmer brown sugar, syrup, butter, cinnamon, nutmeg, and salt over medium-low heat, stirring occasionally, until sugar has dissolved and syrup thickens, about 5 minutes; Remove from heat and stir in whisky (or other liquor of choice).
• Drizzle syrup over yams. Cover with aluminum foil (at this point, they may be refrigerated until you're ready to bake them). Bake the yams, basting every 15-20 minutes, until syrup has thickened and absorbed (note: not all the syrup will absorb), about 1 1/4 hours. May be served hot, warm, or at room temperature.

BOURBON SWEET POTATOES

Steps:

• In a medium saucepan, combine sugars and water. Over moderately high heat, cook until sugar is completely melted and the mixture begins to boil, occasionally stirring.
• Add butter and vanilla, return to a boil.
• If you are using bourbon, remove the above mixture from heat and add the bourbon. *IMPORTANT: BE CAREFUL, ALCOHOL IS FLAMMABLE*.
• Return the mixture to the heat in order to allow the alcohol to burn off.
• Reduce heat and add drained Bruce's Yams Cut Sweet Potatoes, gently turning to coat evenly. Allow to simmer slowly for 5-10 minutes while turning occasionally.
• Remove from heat and serve.

BOURBON BROWN SUGAR-STUFFED SWEET POTATO SKINS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Roast the sweet potatoes on the prepared baking sheet until soft when pierced with a fork, about 1 hour. Let cool for 15 minutes.
• Slice each potato lengthwise and scoop out the flesh into a bowl. Brush the empty potato skins with the olive oil and season with salt and pepper. Return the skins to the baking sheet and bake until crispy, about 15 minutes.
• Meanwhile, mix the sweet potato flesh with the beans, cumin, chile powder, scallions and jalapenos. Season with salt and pepper.
• Remove the skins from the oven and fill each with some of the bean mixture. Fit a baking sheet with a wire rack, transfer the filled potato skins to the rack and bake for another 20 minutes.
• Meanwhile, in a food processor, blend together the sour cream, lime juice and avocado until smooth. Season with salt and pepper. Set aside.
• Heat a medium skillet over medium-high heat. Add the chorizo and cook, stirring to break up the meat, until brown and crispy, 8 to 10 minutes. Drain off the fat.
• Top the potato skins with warm, crispy chorizo, avocado drizzle and sliced scallion tops.