I know it is summer and you might not think you want another sweet potato dish. As I was cleaning out my pantry I noticed that I had some sweet potatoes that were in urgent need of cooking, or they would go bad. The result was so incredible, I knew I needed to share it with you.
If you ever find yourself in that position, you’re going to want to have this recipe on hand. One upside of the weather not fully agreeing with the season yet, turning on the oven to roast these wasn’t so bad!
As it turns out, this is one of the best sweet potato recipes I have ever made. This dish will definitely be on my Thanksgiving menu, it was just that fabulous. Usually, I can never get my sons to eat sweet potatoes. They gave it a try, and they loved them so much they even asked that I make it again. (WHAT?!)
I have come to the conclusion that sweet potatoes should always be eaten in tandem with brown sugar and maple syrup. They go together like peanut butter and jelly. For this recipe, I used bourbon and it gave the sauce an additional depth of flavor that is as dramatic as it is amazing. Of course, the vanilla extract topped it off to make it just perfect.
This is an absolutely superb side dish. It is courtesy of Kosher By Design and will serve 8-10 people who will be delighted by this sweet potato dish even if it is summer!
Ingredients for Glazed Sweet Potatoes
4-5 pounds sweet potatoes, peeled
4 tbsp. (1/2 stick) margarine or butter
1 cup dark brown sugar
1 tbsp. vanilla extract
1/4 tsp. salt
1/4 cup whiskey or bourbon
Preheat oven to 375°F.
Cut the sweet potatoes into 1/2-inch slices.
Steam the sweet potatoes for 10 minutes or until soft but not mushy.
Remove potatoes from steamer and set aside.
In a small saucepan, melt the butter over medium heat.
Add the brown sugar, vanilla, and salt, stirring until the sugar is dissolved.
Stir in the whiskey or bourbon and cook for 5-10 minutes or until slightly thickened, stirring occasionally.
Spray a 9 x 13-inch glass baking dish with nonstick cooking spray.
Place the sweet potatoes in the pan.
Drizzle the sauce over the top.
Bake uncovered for 1 hour.
Baste with the sauce every 10 minutes to keep the potatoes from drying out.
It’s that simple!
