It's the same every Thanksgiving holiday. How am I going to prepare the sweet potatoes this time? I've mashed, served sweetened with marshmallows, savory with red chile, served baked - whole- with a little butter. This year I wanted to make this delicious recipe I found in the FOOD Everyday magazine, November issue. Bourbon Sweet Potatoes. Super easy recipe and the most tasty sweet potatoes I've had in along time.
Look at these luscious wedges dripping in a decadent sauce of brown sugar, bourbon and butter. Who could resist? Check out the simple recipe.Bourbon Sweet Potatoes
(from the FOOD Everyday magazine, Nov. 2009)
3 ½ pounds sweet potatoes peeled and cut into 1-inch wedges
½ cup packed dark brown sugar
2 tablespoons bourbon
Course salt and ground pepper
3 tablespoons butter, room temperature
Preheat oven to 350 degrees
Arrange sweet potato wedges in a 9 X `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 ½ hours, tossing every 30 minutes.
Stir in butter before serving. Makes 8 servings.
Doesn't get any simpler than that. Of course, if you want to make something a little more dramatic, there is a recipe I prepared last year for our Left-Over Queen's tribute to Ovarian Cancer Research. Orange Sweet Potato in Red Chile Sauce.
This recipe is red-hot with red chile sauce. The combination of the spiciness of the chiles with the sweetness of the oranges makes this recipe keeper. If you would like to see the recipe, please follow this link (it's a post from 2008).
Now that we're on the idea of bourbon, check back in a couple of day when I post several cocktail recipes that you can keep on hand for celebrating with friends and family. Hasta Luego.
