aunt dianna's bourbon sweet potatoes
Was 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.
Blue Ribbon Recipe
If you don't like your sweet potatoes tasting like a dessert, this side dish recipe is for you. No marshmallows here so they are not overly sweet. Orange juice enhances the natural flavor of the potatoes. The bourbon flavor is very subtle and lingers on the taste buds just a bit. Pecan halves are a nice topping and pair well with all the flavors in this sweet potato casserole.
Ingredients
- 4 pounds sweet potatoes
- 1/2 cup butter, softened
- 1/3 cup bourbon
- 1/3 cup orange juice, fresh
- 1/4 cup brown sugar, firmly packed
- 1 teaspoon salt
- 1/2 teaspoon apple pie spice (cinnamon, allspice, etc)
- 1/3 cup pecans, halved
How To Make aunt dianna's bourbon sweet potatoes
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Step 1Scrub potatoes. Cook, covered, in boiling salted water to cover in a large pan, about 35 minutes, or until just tender to fork prick. -
Step 2Drain; cool slightly, peel.
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Step 3Place peeled potatoes in a large bowl and mash.
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Step 4Add the butter, bourbon, orange juice, brown sugar, salt, and apple pie spice. Beat until smooth with a potato masher.
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Step 5Spoon into a buttered 6-cup baking dish. Sprinkle pecans around edge and top.
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Step 6Bake in 350 degree oven for 45 minutes or until lightly browned.
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