Southern Bourbon Glazed Sweet Potatoes Recipes

BOURBON SWEET POTATOES RECIPE

Steps:

• Preheat oven to 375˚. Place potatoes on baking sheet; bake at 375˚F for 1 hour or until tender. Cook slightly (about 15 minutes).
• Reduce oven temperature to 350˚F. Peel potatoes, and mash with a potato masher until smooth. Stir in sugar and remaining ingredients until well blended and smooth. Spoon mixture into lightly greased 11- x 7-inch baking dish.
• Bake at 350˚F for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.

SWEET POTATOES GLAZED WITH MOLASSES, PECANS AND BOURBON

Steps:

• Preheat the oven to 375 degrees F.
• Combine the butter, molasses, brown sugar and cayenne in a medium saucepan and cook over medium heat until smooth, about 5 minutes. Increase the heat to high, add the bourbon and cook for 2 minutes to allow alcohol to burn out. Season with salt and pepper.
• Put the potatoes in a large baking dish, pour the molasses mixture over and toss to coat. Roast in the oven, stirring a few times, until the potatoes are cooked through and glazed, about 20 minutes. Remove to a platter and top with the pecans.
• Alternatively, this can be done in a large saute pan: Melt the butter, molasses, brown sugar and cayenne over medium heat. Add the bourbon and let the alcohol cook out. Add the potatoes and cook until glazed over medium-high heat. Transfer to a platter and top with the pecans.

GLAZED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon butter.
• Cut each of the yams into 8 evenly shaped wedges. Lay them out in the prepared baking dish in an even layer. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and allow to dissolve. Mix in syrup and cook until smooth. Pour the glaze over the yams and sprinkle with nutmeg.
• Cover the baking dish with foil and bake for about 45 minutes or until the yams are tender when pierced with a fork but they still hold their shape.

GLAZED SWEET POTATOES

Steps:

• If using fresh sweet potatoes, place in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 25-40 minutes or until tender. Drain; cool slightly and peel. Cut into chunks., Preheat oven to 350°. Place sweet potatoes in a 2-qt. baking dish. In a small saucepan, combine butter, syrup, brown sugar and cinnamon; bring to a boil, stirring constantly. Pour over potatoes. , Bake, uncovered, 30-40 minutes or until heated through.

DOROTHY STONE'S BOURBON-GLAZED SWEET POTATOES

Steps:

• Scrub the sweet potatoes, place in a pot, and cover with water. Bring to a boil, and cook until barely tender, 15 to 20 minutes. Drain and rinse under cold water.
• When the potatoes are cool enough to handle, peel them, and slice in rounds 1/4 inch thick.
• Use 1 tablespoon of the butter to grease a shallow baking dish about 10 inches by 14 inches.
• Arrange the potato slices, slightly overlapping them, in the dish, and drizzle with the remaining butter. Season with salt and pepper, then sprinkle evenly with the sugar. If desired, the dish can be prepared in advance up to this point and set aside, covered, for 3 hours at room temperature or overnight in the refrigerator.
• Preheat oven to 425 degrees. Bake the potatoes for 20 minutes, then lower oven temperature to 350 degrees, and bake 20 minutes longer, until the potatoes are nicely glazed.
• Just before serving, warm the bourbon in a small saucepan. Wear oven mitts, and stand back from the pan. Ignite the bourbon, and pour it, still flaming, even over the potatoes. Serve at once.

BOURBON SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F. Mix all of the ingredients with an electric mixer at a medium speed until smooth. Pour all of the ingredients into a well oiled baking dish. Bake, lightly covered with foil, for 45 minutes.