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Sweet Potatoes Glazed with Molasses, Pecans and Bourbon Recipe

Sweet Potatoes Glazed with Molasses, Pecans and Bourbon

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Average Rating:

Total Reviews: 22

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  • 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.

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  • 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.

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  • 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!

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  • on November 29, 2011

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    This recipe was outstanding. I made it for Thanksgiving and I will use it often. Easy to make and great tasting. I made it according to the recipe.

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  • on November 29, 2011

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    This was unique and delicious. I made this for a potluck, and the night before we ate some (quality control! fresh out of the oven. The bourbon was a little strong, but the sweet potatoes were awesome. The second day, after being re-heated in the microwave, the bourbon flavor had mellowed and the dish was empty in minutes. I par-roasted the potatoes for 40 minutes at 400 and then roasted them for about 20 more minutes with the glaze.

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  • on November 28, 2011

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    I want my cup of bourbon back. This recipe is easy, but the bourbon flavor completely overpowers everything.

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  • on November 26, 2011

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    Very tasty and easy. I baked the potatoes the night before. On Thanksgiving I made the sauce, mixed it with the potatoes and baked for 25 - 30 minutes to heat through.

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  • on November 26, 2011

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    I have never written a review before...but this was sooo good...I think I've finally found my Thanksgiving side to bring every year...my family loved it. I chose not to put it in the oven as the first time I tried that I burned the potatoes...by sauteing them I could control it more -- I left them in the pan for about 10-15 minutes though so a lot of the liquid was soaked up. Don't skip the bourbon....yum! These were delicious! Thanks!

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  • on November 26, 2011

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    Saw this on Thanksgiving live. Par boiled the cubes until semi soft. I did reduce the bourbon sauce by 1/2 to make it thicker. No pecans as we have nut allergies. Baked it in the oven for 30 or so minutes, topped with marshmallows, returned to the oven for browning. Absolutely delicious. Best yams I've ever made. Tho I think it's important to reduce the sauce to your desired thickness. Glad I tried it tho I didn't flame it like on TV. Just let the alcohol slowly boil off.

    Cathy

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  • on November 25, 2011

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    Disappointing...I don't know what the raves are about. Sauce was watery and they were just sweet, sweet potatoes in the end

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