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Bourbon Maple Sweet Potatoes Recipe

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This recipe for Bourbon Maple Sweet Potatoes is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 pounds sweet potatoes about 6 medium-sized sweet potatoes, thinly sliced 1/16th to 1/8th inch thick (preferably with a mandoline or food processor)
1/2 cup bourbon
1/2 cup maple syrup
1/4 cup brown sugar
1/4 cup butter melted
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon all spice optional
1 teaspoon cornstarch
1/2 cup chopped pecans optional
Directions:
Directions:
In a small bowl stir together the bourbon, maple syrup, brown sugar, butter, cinnamon, nutmeg and all spice. Gradually add corn starch and stir until the mixture reaches a sauce-like consistency. Set aside and reserve 1/4 cup separate.

Rinse and scrub sweet potatoes. Cut the ends off and cut the rest of the potatoes into slices about a 1/4-inch to 1/2-inch thick. Place the sliced sweet potatoes into a large bowl and toss with bourbon-maple mixture (remember to reserve 1/4 cup).

Let the potatoes soak up some of the sauce as you preheat the oven to 400° F. Spray a 10-inch oval casserole dish or 9x9 baking dish with some nonstick cooking spray.

Line up the slices in the prepared baking dish. If there is any glaze left in the bowl, pour it over the potatoes in the baking dish. Cover the dish with aluminum foil and bake for 40 minutes.

While the potatoes are cooking, take the 1/4 cup of reserved maple-bourbon mixture and stir in the chopped pecans. If you feel the glaze is too thick, add a tablespoon more syrup.

After 40 minutes of baking time has passed, remove cover and pour the pecan glaze on top of the sweet potatoes. Place the dish back into the oven uncovered and bake for 10 more minutes. The sweet potatoes are finished when they are tender when pierced with a fork.
Number Of Servings:
Number Of Servings:
8 to 10 servings

 

 

 

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