Recipe courtesy of Bobby Flay
Recipe courtesy of Bobby Flay
Show:
Thanksgiving Live
Sweet Potatoes Glazed with Molasses, Pecans and Bourbon
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- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 8 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 335
- Total Fat
- 12 g
- Saturated Fat
- 5 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 4 g
- Sugar
- 26 g
- Protein
- 2 g
- Cholesterol
- 20 mg
- Sodium
- 396 mg
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 335
- Total Fat
- 12 g
- Saturated Fat
- 5 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 4 g
- Sugar
- 26 g
- Protein
- 2 g
- Cholesterol
- 20 mg
- Sodium
- 396 mg
Ingredients
Directions
- 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.
Cook’s Note
The potatoes can either be roasted or boiled to par-cook them.
