Aunt Dianna's Bourbon Sweet Potatoes Recipe

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Aunt Dianna's Bourbon Sweet Potatoes

Joanna Petrasko


While served sweet potatoes during my first Thanksgiving with my lovely boyfriend Matt's family, I took my requisite "no thank you" portion. Little did I know I'd be polishing off the bowl towards the end of the evening. They taste like pumpkin pie!

This may be made ahead, refrigerated, and baked later- if doing so, don't add the pecans until ready to bake to avoid sogginess.

pinch tips: How to Peel Potatoes




4 lb
sweet potatoes
1/2 c
butter, softened
1/3 c
bourbon (prefered: Jack Daniels)
1/3 c
orange juice, fresh
1/4 c
brown sugar, firmly packed
1 tsp
1/2 tsp
apple pie spice (cinnamon, allspice, etc)
1/3 c
pecans, halved

Directions Step-By-Step

Scrub potatoes. Cook, covered, in boiling salted water to cover in a large pan, about 35 minutes, or until just tender to fork prick. Drain; cool slightly, peel.
Place potatoes in a large bowl and mash. Add the butter, bourbon, orange juice, brown sugar, salt and apple-pie spice; beat until smooth with a potato masher.
Spoon into a buttered 6-cup baking dish; sprinkle pecans around edge and top.
Bake in 350 degree oven for 45 minutes, or until lightly browned.

About this Recipe

Course/Dish: Potatoes
Other Tag: Quick & Easy