southern bourbon glazed sweet potatoes
For us down along this way, that's most often made using Steen's pure cane syrup, a well loved & local favorite from Louisiana. Of course, if you don't have access to Steen's you could certainly substitute another brand of cane syrup, pure maple syrup, sorghum syrup, or even some molasses, loosened with a bit of corn syrup. A good southern whiskey will work just fine in this recipe too. Jack Daniels comes to mind. Use what you have & like.
prep time
30 Min
cook time
1 Hr 20 Min
method
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yield
4 - 6
Ingredients
- 3 pounds sweet potatoes (about 4)
- - kosher salt, to taste
- 1 stick butter, salted, cold, divided
- 1/4 cup steen's pure cane syrup
- 1 1/2 cups dark brown sugar, firmly packed, divided
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cloves
- 5 dashes freshly grated nutmeg (about 5 passes on a microplane)
- 1/4 cup pecans, chopped
- 1/2 - 3/4 cups bourbon
How To Make southern bourbon glazed sweet potatoes
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Step 1Bake the sweet potatoes at 400 degrees F. for about 45 - 50 minutes, or just until fork tender but not mushy. Can be done in advance; can also boil whole until tender. Butter a 9 x 9" casserole dish; set aside. Once sweet potatoes are cooled, peel, cut into 1/2" rounds & layer into the casserole dish, sprinkling a few light pinches of salt in between the layers.
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Step 2Preheat the oven to 325 degrees F. Melt 1/2 of the butter in a skillet, stirring in the cane syrup & 1/2 of the brown sugar until blended. Stir in the cinnamon, cloves, nutmeg & pecans. Remove from the heat & stir in the bourbon. Taste & adjust as needed.
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Step 3Pour the butter & bourbon mixture on top of the sweet potatoes. Cut the remaining butter into thin slices & spread over the top of the sweet potatoes. Sprinkle the rest of the brown sugar all over the top.
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Step 4Bake, uncovered at 325 degrees F., basting a few times with a spoon or a baster, for about 25 - 30 minutes, or until bubbly & thickened.
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Step 5NOTE: I call for the regular salted butter in this recipe since I used fresh, raw sweet potatoes & feel the salted butter more appropriate. If you use unsalted butter, you'll probably want to use some additional salt sprinkled on the layers. Also, if you substitute canned sweet potatoes or canned yams for the fresh sweet potatoes, understand that those are very often already heavily sweetened & you may want to adjust the brown sugar accordingly.
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