SWEET POTATOES WITH BOURBON AND BROWN SUGAR
These silky mashed sweet potatoes are spiced with cloves, nutmeg and a little black pepper, brightened with lemon zest, and spiked with bourbon (or orange juice, if you'd prefer). Puréeing them in a food processor yields the smoothest, airiest texture, but for something a little more rustic, you could mash them by hand. Whichever you choose, these reheat well, either in a microwave or in a pot over low heat.
Provided by Melissa Clark
Categories dinner, casseroles, vegetables, side dish
Time 4h
Yield 10 to 12 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 2 grams, Carbohydrate 30 grams, Fat 6 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 192 milligrams, Sugar 8 grams, TransFat 0 grams
BOURBON BROWN SUGAR-STUFFED SWEET POTATO SKINS
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 1h55m
Yield 8 skins
Number Of Ingredients 12
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.
BROWN SUGAR BOURBON RIBS WITH GRILLED SWEET POTATOES
Brush Grill Mates® Brown Sugar Bourbon BBQ Sauce on baby back ribs and sweet potatoes for rich, layered flavors of smooth bourbon, brown sugar, onion and premium spices like cinnamon and cloves.
Provided by Food Network
Time 1h40m
Yield 8 servings
Number Of Ingredients 3
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.
BOURBON SWEET POTATOES
Serve these bourbon-flavored sweet potatoes with our Salt and Pepper Turkey. Place the sweet potatoes in the oven after the turkey has roasted for an hour.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h15m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Arrange sweet potatoes in a 9-by-13-inch baking dish. Add sugar and bourbon and toss to combine; season with salt and pepper. Bake until sweet potatoes are tender and glazed, 1 to 1 1/2 hours, tossing every 30 minutes. Stir in butter before serving.
Nutrition Facts : Calories 268 g, Fat 4 g, Fiber 6 g, Protein 3 g
BROWN SUGAR SWEET POTATOES
This easy apple and sweet potato bake, drizzled with a brown sugar and cinnamon sauce, is a natural for holiday meals. " I like to serve this autumn side dish with ham," writes Heidi Grant of Orangeville, Ontario. "If you wish, you can substitute two 18-ounce cans of sweet potatoes, drained."
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-20 minutes or just until tender. Drain; cool slightly and peel. Peel and cut into 1/4-in. slices., Meanwhile, in a small bowl, combine the brown sugar, apple juice, salt and cinnamon; set aside. In an 8-in. square baking dish coated with cooking spray, alternately layer sweet potato and apple slices in an 8-in. square baking dish coated with cooking spray. Drizzle with brown sugar mixture. , Bake, uncovered, at 350° for 25 minutes. Uncover; bake 20-25 minutes longer or until apples are tender, basting occasionally with pan juices.
Nutrition Facts :
BOURBON AND BROWN SUGAR MASHED SWEET POTATOES
Make and share this Bourbon and Brown Sugar Mashed Sweet Potatoes recipe from Food.com.
Provided by ratherbeswimmin
Categories Yam/Sweet Potato
Time 5h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine potatoes, water, and ½ tsp salt in slow cooker.
- Cover and cook until potatoes are tender, 4-5 hours on LOW or 3-4 hours on HIGH.
- Drain potatoes and return to now empty slow cooker.
- Mash potatoes with potato masher until smooth.
- Fold in melted butter, bourbon, cream, and sugar, adjusting consistency with extra warm cream as needed.
- Season with salt and pepper to taste and serve.
- Mashed potatoes can be held on WARM or LOW setting for up to 2 hours; loosen with extra warm cream as needed before serving.
Nutrition Facts : Calories 363.4, Fat 14.4, SaturatedFat 9.1, Cholesterol 40.8, Sodium 133.9, Carbohydrate 49.3, Fiber 6.8, Sugar 12.8, Protein 3.8
BOURBON BROWN SUGAR SWEET POTATOES
Make and share this Bourbon Brown Sugar Sweet Potatoes recipe from Food.com.
Provided by chef victoria 2
Categories Yam/Sweet Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 616.3, Fat 23.3, SaturatedFat 14.8, Cholesterol 61, Sodium 287.4, Carbohydrate 80.3, Fiber 6.3, Sugar 48.2, Protein 3.4
BOURBON SWEET POTATOES
Only a Southerner, inheritor of the infamous Southern sweet tooth, would add massive quantities of butter and sugar to a dish and still regard it as a vegetable. Add a shot of bourbon? No problem.
Yield serves 4 to 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F. Butter an ovenproof gratin or casserole dish. Arrange the sweet potato slices in the prepared dish and season with salt and pepper.
- In a large saucepan, combine the sugar, 4 tablespoons butter, bourbon, and syrup and bring to a boil over medium-high heat. As soon as the sauce is boiling, pour it over the sweet potatoes. Bake the casserole, basting and turning the potatoes occasionally, until the sweet potatoes are soft and tender, 45 to 60 minutes. Taste and adjust for seasoning with salt and pepper.
DOROTHY STONE'S BOURBON-GLAZED SWEET POTATOES
Provided by Florence Fabricant
Categories side dish
Time 1h10m
Yield 8 - 10 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 1 gram, Carbohydrate 29 grams, Fat 5 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 348 milligrams, Sugar 7 grams, TransFat 0 grams
BOURBON SWEET POTATOES
Steps:
- Position a rack in the middle of the oven and preheat the oven to 350°F. Butter a 2-quart baking dish.
- In a medium pot over moderately high heat, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil, then reduce the heat to moderately low and simmer, uncovered, until the potatoes are tender, about 15 minutes. Drain the potatoes and transfer to the bowl of a stand mixer fitted with a paddle attachment. Add the butter, bourbon, orange juice, brown sugar, salt, cinnamon, nutmeg, and cloves and beat on medium speed until smooth, about 1 minute.
- Transfer the mixture to the prepared baking dish and sprinkle the pecans on top. Bake until golden brown, about 45 minutes. Serve immediately.
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BOURBON SWEET POTATOES RECIPE | LEITE'S CULINARIA
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4.8/5 (17)Total Time 1 hrCategory SidesCalories 501 per serving
- Arrange the sweet potato slices in the prepared baking dish and season generously with salt and pepper.
- In a large saucepan, combine the sugar, butter, bourbon, and syrup and bring the mixture to a boil over medium-high heat. As soon as the sauce begins to boil, pour it over the sweet potatoes.
- Bake the casserole, turning the sweet potatoes and spooning the liquid over the top occasionally, until the sweet potatoes are tender, 45 to 60 minutes. Taste and adjust for seasoning with salt and pepper.
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- Preheat the oven to 350°. On a rimmed baking sheet, spread the sweet potato cubes in an even layer and season with salt. Roast until almost tender, about 30 minutes. Let the sweet potato cool.
- Meanwhile, in an ovenproof skillet, bake the cinnamon sticks until fragrant, about 10 minutes. Crush the cinnamon sticks, transfer to a blender and blend until a fine powder forms. Sift the cinnamon powder through a fine sieve into a small bowl, then stir in the granulated sugar and 1 teaspoon of salt. In another small bowl, stir the brown sugar with 11/2 tablespoons of salt.
- In a medium, heavy saucepan, heat 2 inches of oil until it reaches 375° on a candy thermometer. Line a baking sheet with paper towels. In a small bowl, whisk 1/2 cup plus 2 tablespoons of the flour with the baking powder and cornstarch. Transfer 1⁄2 cup of the dry ingredients to a medium bowl, then whisk in the seltzer just until smooth. (Discard the rest of the dry ingredients.) Place the remaining 1/2 cup of flour in a small bowl.
- Working in batches, toss the sweet potato cubes in the flour and tap off the excess. Using a fork, dip the cubes in the tempura batter, allowing the excess to drip back into the bowl. Add the battered sweet potato cubes to the hot oil and fry until golden, about 3 minutes per batch. Drain on the paper towels. Serve the sweet potato tempura with the two sugars for dipping and shots of bourbon on the side.
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