Drunken Sweet Potatoes Recipes

SWEET POTATOES WITH RUM

Steps:

• Boil the whole, unpeeled, sweet potatoes until tender but not too soft-- it will take anywhere from 20 to 40 minutes depending on the thickness of your potatoes.
• Drain and, when cool enough to handle, peel and slice into 1/4-inch slices.
• Preheat oven to 350F degrees.
• Arrange the slices in an attractive overlapping pattern in a buttered shallow baking dish.
• Dot with butter pieces, then sprinkle with brown sugar and raisins, if using.
• Drizzle the rum over all.
• Bake in preheated oven, uncovered, until bubbly and glazed, about 30 minutes.

DRUNKEN SWEET POTATO PIE

Steps:

• Heat oven to 400°F.
• Place pie crust in 9 1/2" deep dish pie pan; crimp edges. Line crust with foil, fill with pie weights. Bake 15 - 20 minutes or until pale brown on edges and set. Remove foil and weights. Cool on wire rack.
• Increase oven temperature to 425°F Mash sweet potatoes in medium bowl. Place in large bowl, along with sugar, salt, cinnamon and nutmeg; beat at medium speed until combined. Add eggs one at a time, beating just until blended. At low speed, beat in evaporated milk, butter, rum and vanilla until smooth.
• Pour mixture into crust. Cover edge of crust with foil and bake at 425F for 10 minutes. Reduce oven temperature to 300F and bake 50-60 minutes or until knif inserted in center comes out clean.
• Cool completely before cutting.

WHISKEY-GLAZED SWEET POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Place the potatoes on a baking sheet and cook the potatoes whole, do not pierce. Bake for 45 minutes to 1 hour. Lightly squeeze the potatoes - if they are soft, they are done. Let cool.
• In a small saute pan over high heat, add the pecans and lightly toast. Add 4 tablespoons of butter, reduce the heat to medium, add the agave and spices, and allow to simmer for 4 to 5 minutes. Add the whiskey and continue to simmer for 5 minutes more.
• Peel the potatoes and cut into 1/2-inch slices. Butter the bottom and sides of an 8 by 8-inch baking dish. Arrange the sweet potatoes, alternating with the apples. Pour the whiskey-pecan mixture over the top and place in the oven.
• Bake for 30 minutes, basting the top with the whiskey sauce once at 15 minutes.
• Remove and serve immediately.

BOURBON PECAN SMASHED SWEET POTATOES

Steps:

• Bring a medium pot of water to a boil. Add sweet potatoes and cook 12 to 15 minutes until very tender. Drain sweet potatoes in a colander. Return pan to medium heat. Add butter to the pan. When butter melts, add nuts and toast for 2 minutes. Add sugar and let it bubble. Add bourbon and cook out alcohol, 1 minute. Add orange juice and the cooked sweet potatoes. Smash with a masher and season the sweet potatoes with nutmeg, salt and pepper.

BRANDIED CANDIED SWEET POTATOES

Steps:

• Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil. Cook 15 minutes, or until tender but firm. Drain, and set aside.
• In a large skillet over low heat, melt the butter. Stir in the brown sugar, brandy, and salt. Add the sweet potatoes, and stir to coat. Cook, stirring gently, until sweet potatoes are heated through and well glazed.

DRUNKEN SWEET POTATO CASSEROLE

Steps:

• Spray 2-quart casserole dish with non-stick cooking spray. Heat oven to 350 degrees Fahrenheit.
• Mix brown sugar, maple syrup, and cognac in small saucepan. Heat over medium to medium-high heat until bubbly. Stir and cook for 1-2 minutes until thickened slightly.
• Drain sweet potatoes and place in prepared 2-quart casserole dish.
• Pour sauce from saucepan over sweet potatoes and mix gently to coat. Sprinkle with pecans. Sprinkle with marshmallows if desired.
• Bake for 30-40 minutes or until sauce is thick and bubbly and marshmallows (if using) are lightly browned.