Sweet potatoes have got to be one of the best foods out there. I love them by themselves, with some cinnamon and nutmeg, and even as a French fry. I knew I had to try this recipe when I saw it on the Food Network Thanksgiving special. The end result had way too much bourbon for my tastes so I’ve adjusted the recipe to 1/2 cup.
Sweet Potatoes Glazed with Molasses, Pecans and Bourbon (Recipe slightly adapted from Bobby Flay)
1 stick unsalted butter, quartered
3/4 cup molasses
1/2 cup light brown sugar
1/2 cup bourbon
Salt and black pepper, to taste
6 large sweet potatoes, par cooked and cut into 2-inch dice
3/4 cup toasted chopped pecans
Cook’s Note: The potatoes can either be roasted or boiled to par-cook them.
Preheat the oven to 375 degrees F.
Combine the butter, molasses, and brown sugar in a medium saucepan and cook over medium heat until smooth, about 5 minutes. Increase the heat to high, add the bourbon and cook for 2 minutes to allow alcohol to burn out. Season with salt and pepper.
Put the potatoes in a large baking dish, pour the molasses mixture over and toss to coat. Roast in the oven, stirring a few times, until the potatoes are cooked through and glazed, about 20 minutes. Remove to a platter and top with the pecans.
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