Prev Recipe Next Recipe

Recipe courtesy of Bobby Flay

Show: Thanksgiving Live

Save Recipe Print

Sweet Potatoes Glazed with Molasses, Pecans and Bourbon

Total:: 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

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.

My Private Notes

Name: Sweet Potatoes Glazed with Molasses, Pecans and Bourbon
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 8 servings
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