Aunt Dianna's Bourbon Sweet Potatoes

Aunt Dianna's Bourbon Sweet Potatoes Recipe

No Photo

Have you made this?

 Share your own photo!

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.

★★★★★ 3 votes


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


1Scrub 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.
2Place 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.
3Spoon into a buttered 6-cup baking dish; sprinkle pecans around edge and top.
4Bake in 350 degree oven for 45 minutes, or until lightly browned.

About Aunt Dianna's Bourbon Sweet Potatoes

Course/Dish: Potatoes
Other Tag: Quick & Easy