Recipe courtesy of Bobby Flay

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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  1. Preheat the oven to 375 degrees F. 
  2. 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. 
  3. 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. 
  4. 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.

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