Bourbon Sweet Potato Casserole Recipes
BOURBON PECAN SMASHED SWEET POTATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
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.
COCONUT-BOURBON SWEET POTATOES
What is it about sweet potatoes that unnerve some people? For those who firmly state they hate a yam because of the color or texture, the rich addition of coconut, bourbon and spices might just win them over. -Rebecca Anderson, Driftwood, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 14 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, combine the first nine ingredients; add molasses and cardamom if desired. Stir in coconut and raisins. Transfer to a greased 13x9-in. baking dish; sprinkle with marshmallows., In a small bowl, combine the flour, brown sugar and cinnamon. Add butter; mix until crumbly. Stir in pecans; sprinkle over marshmallows., Bake, uncovered, at 350° for 35-40 minutes or until heated through and topping is golden brown.
Nutrition Facts : Calories 444 calories, Fat 15g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 167mg sodium, Carbohydrate 73g carbohydrate (42g sugars, Fiber 6g fiber), Protein 6g protein.
BOURBON SWEET POTATO CASSEROLE
For those who don't usually like sweet potatoes - they love this! I made this for a Thanksgiving potluck at work and everyone loved it so much they requested it year after year and for every pot luck we did!
Provided by emmapeal
Categories Yam/Sweet Potato
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Put sweet potatoes in blender with eggs, brown sugar, milk, oleo and bourbon.
- Blend.
- Add pineapple last to avoid completely liquifying it.
- Blend.
- Pour mixture into a greased 2 1/2 qt casserole.
- Scatter nuts over mixture.
- Bake at 375 for 45 minutes or until it bubbles well.
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- In the bowl with the cooked sweet potatoes, add the maple syrup, bourbon, egg, salt and cinnamon (if you're using cinnamon!)
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- Bring a large, salted pot of water to a boil. Add sweet potatoes, and boil 12-15 minutes until tender.
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- Place the sweet potatoes in a large pot of water, filling the water a couple of inches over the tops of the potatoes. Add 2 tablespoons of kosher salt to the water and bring to a boil. Boil the potatoes for 15 minutes until they are fork tender and drain.
- Add the potatoes to a large bowl and mash with a potato masher until you get a smooth consistency.
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- Prick sweet potatoes with a fork in several places, then transfer to the pan. Bake until tender, about 60 minutes. Set aside to cool, about 20 minutes.
- Reduce oven temperature to 375°F. Peel and mash the sweet potatoes. Remove the foil from the baking dish and coat the pan with cooking spray.
- Combine the sweet potatoes, egg, bourbon (or orange juice), half-and-half, cinnamon, vanilla, salt, and pepper in a large bowl. Beat with an electric mixer on medium speed until smooth. Spoon into the prepared baking dish.
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