Sweet Potatoes Glazed with Molasses, Pecans and Bourbon

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

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Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 8 servings

Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: 8 servings

Ingredients

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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.