Sweet Potatoes With Bourbon And Brown Sugar Recipes

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.

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.

SWEET POTATO CASSEROLE WITH BOURBON AND PINEAPPLE

Steps:

• 1. Heat oven to 350°. Place potatoes on a foil-lined baking sheet; bake until tender, about 1½ hours. Peel and transfer to a food processor along with brown sugar, bourbon, butter, 1 tsp. salt, cinnamon, ginger, allspice, nutmeg, pepper, eggs, and pineapple; puree. Transfer to a 9" x 13" baking dish; bake until heated through, about 25 minutes.
• 2. While casserole bakes, bring sugar, and ¼ cup water to a boil in a 1-qt. saucepan over high heat; attach a candy thermometer to the side of the pan, and cook, without stirring, until syrup reaches 250°. Meanwhile, place remaining salt, vanilla, and egg whites in a large bowl; beat on medium-high speed of a hand mixer until soft peaks form. While beating, slowly drizzle in hot syrup, and beat until meringue is thickened and cooled.
• 3. Heat broiler to high. Spread meringue over casserole; broil until lightly browned, about 2 minutes.
• 4. Personal NOTE: You can probably use canned chunk sweet potatoes to decrease prep time. Just add the ounces on each can until you get 5 1/2 lbs (88 ounces) or thereabouts (cans may weigh less or more than 16 ounces--it's okay to have slightly less or slightly more than the given amount). Since I am unsure if the can's measurement includes the liquid, you might want to get one extra can, just in case; so when you taste it before baking, if it seems like it needs more sweet potato flavor you can add some. Also, the instructions do not indicate whether the pineapple should be drained, so I would drain it first and reserve the liquid, then if the pineapple-sweet potato mixture seems like it's too dry you can add in the pineapple water.

SWEET POTATOES WITH BOURBON AND MAPLE

Steps:

• Stir coffee, maple syrup, sugar, and espresso powder in a medium saucepan over medium-high heat until sugar dissolves. Bring mixture to a boil; cook until thickened and reduced by half, 6-7 minutes.
• Remove syrup from heat; add bourbon and 2 tablespoons butter. Reduce heat to medium and simmer until sauce is reduced to about 3/4 cup, 40-45 minutes (mixture should be thick enough to coat a spoon, but not sticky, and will thicken as it cools). Season sauce to taste with salt and pepper. DO AHEAD: Sauce can be made 2 days ahead. Cover; chill. Rewarm before serving.
• Arrange racks in upper and lower thirds of oven; preheat to 425°F.1 Melt remaining 7 tablespoons butter in a small saucepan; pour into a large bowl. Add sweet potatoes and oil and season with salt and pepper. Divide potato mixture between 2 large rimmed baking sheets and roast, turning potatoes often and rotating sheets halfway through, until potatoes are tender and start to turn golden brown and crisp around the edges, 30-35 minutes. DO AHEAD: Potatoes can be roasted 4 hours ahead. Let stand at room temperature. Rewarm before continuing.
• Transfer potatoes to a serving platter. Drizzle some warm sauce over and sprinkle with almonds; serve remaining sauce alongside for those who want more.

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.

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.

BROWN SUGAR-GLAZED SWEET POTATOES WITH MARSHMALLOWS

Steps:

• Preheat oven to 375°F. Arrange potatoes in 13 x 9 x 2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil.
• Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. Increase oven temperature to 500°F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.

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 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.