Sweet Potatoes Glazed with Molasses, Pecans and Bourbon

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1 stick unsalted butter, quartered
  • 3/4 cup molasses
  • 1/2 cup light brown sugar
  • Pinch cayenne pepper
  • 1 cup bourbon
  • Salt and freshly ground black pepper
  • 8 large sweet potatoes, par cooked and cut into 2-inch dice
  • 3/4 cup toasted chopped pecans
Directions

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, brown sugar and cayenne 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.

Alternatively, this can be done in a large saute pan: Melt the butter, molasses, brown sugar and cayenne over medium heat. Add the bourbon and let the alcohol cook out. Add the potatoes and cook until glazed over medium-high heat. Transfer to a platter and top with the pecans.


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    This recipe is featured in:

    Thanksgiving on Food Network