Photo: Sweet Potatoes Glazed with Molasses, Pecans and Bourbon Recipe
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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By myerss01
California
on March 19, 2012
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FANTASTIC !! Made it for Thanksgiving in 2011 following the recipe exactly. Everyone, including the kids ages 8 and up, just loved it. I should have made more.
By Mrs Blumenthal
Tampa, FL
on December 25, 2011
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I like this recipe because it's a sweet potato dish that's not a sugar overload, it's really not too sweet and adding the salt, pepper and cayenne gives it a balance of sweet and savory. After reading reviews I did use half the amount of bourbon and it was fine but I think the dish could have handled the full amount. Love the toasted pecans, they go so well with sweet potatoes. I sauteed the dish on the stove top but then transferred to a casserole dish and kept it warm in the oven and that helped keep the pecans crispy.
By cjdance_9775644
Carmichael, CA
on December 03, 2011
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The bourbon and molasses were too STRONG! Try using half as much and gradually add to taste. You have to burn off the alcohol too. Whew!
Read all 22 reviews