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Bourbon Pecan Smashed Sweet Potatoes Recipe

Bourbon Pecan Smashed Sweet Potatoes

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (76)

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Average Rating:

Total Reviews: 76

Showing 11-20 of 76

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  • on June 02, 2008

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    Good recipe; nice change from the standard, overly sweet dish with marshmallows. Would have used less orange juice next time.

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  • on April 26, 2008

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    Took advice of reviewers. Left out the orange, used honey instead of sugar---great taste. But, had flattened a chicken breast and rubbed with orange zest and marinated a while in juice from the orange. Wife was impressed (so was I.

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  • on December 04, 2007

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    Flavors mixed very good, it was perfect

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  • on November 22, 2007

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    This dish has an amazing flavor. I did make two small chnages that may have impacted the flavor. I used a combination of butter and hazelnut oil to toast the pecans in, and at the very end I added just a little cayenne pepper to kick it up a notch. Otherwise, this dish is PERFECT as it is. Big hit at the Thanksgiving table.
    Thanks Rachel

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  • on November 05, 2007

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    We had this as a side dish for rotisserie chicken. It was really easy to make, though I had to add more salt because we're salt fiends.

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  • on August 23, 2007

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    I learned the hard way not try out a new recipe at a family function. No one liked it, it was too bitter and the bourbon left a bad after taste. Basic is better.

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  • on June 19, 2007

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    I served these with asparagus and pan-seared salmon! They were super delish!

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  • on February 08, 2007

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    This is fast becoming a favorite around here. It's super easy to make and very flavorful. If I'm out of Bourbon I use any good quality whiskey.

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  • on February 01, 2007

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    Served these for Christmas dinner, and no one cared for them. Will never make this recipe again!!

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  • on January 18, 2007

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    I followed the direction perfectly. They were terrible.

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