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southern bourbon glazed sweet potatoes

(1 rating)
review
KimmiK avatar
Private Recipe by
Kimmi Knippel (Sweet_Memories)
@KimmiK
Cullowhee, NC

For us down along this way, that's most often made using Steen's pure cane syrup, a well loved & local favorite from Louisiana. Of course, if you don't have access to Steen's you could certainly substitute another brand of cane syrup, pure maple syrup, sorghum syrup, or even some molasses, loosened with a bit of corn syrup. A good southern whiskey will work just fine in this recipe too. Jack Daniels comes to mind. Use what you have & like.

(1 rating)
yield 4 - 6
prep time 30 Min
cook time 1 Hr 20 Min

Ingredients For southern bourbon glazed sweet potatoes

  • 3 lb
    sweet potatoes (about 4)
  • kosher salt, to taste
  • 1 stick
    butter, salted, cold, divided
  • 1/4 c
    steen's pure cane syrup
  • 1 1/2 c
    dark brown sugar, firmly packed, divided
  • 1/4 tsp
    cinnamon
  • 1/4 tsp
    cloves
  • 5 dash
    freshly grated nutmeg (about 5 passes on a microplane)
  • 1/4 c
    pecans, chopped
  • 1/2 - 3/4 c
    bourbon

How To Make southern bourbon glazed sweet potatoes

  • 1
    Bake the sweet potatoes at 400 degrees F. for about 45 - 50 minutes, or just until fork tender but not mushy. Can be done in advance; can also boil whole until tender. Butter a 9 x 9" casserole dish; set aside. Once sweet potatoes are cooled, peel, cut into 1/2" rounds & layer into the casserole dish, sprinkling a few light pinches of salt in between the layers.
  • 2
    Preheat the oven to 325 degrees F. Melt 1/2 of the butter in a skillet, stirring in the cane syrup & 1/2 of the brown sugar until blended. Stir in the cinnamon, cloves, nutmeg & pecans. Remove from the heat & stir in the bourbon. Taste & adjust as needed.
  • 3
    Pour the butter & bourbon mixture on top of the sweet potatoes. Cut the remaining butter into thin slices & spread over the top of the sweet potatoes. Sprinkle the rest of the brown sugar all over the top.
  • 4
    Bake, uncovered at 325 degrees F., basting a few times with a spoon or a baster, for about 25 - 30 minutes, or until bubbly & thickened.
  • 5
    NOTE: I call for the regular salted butter in this recipe since I used fresh, raw sweet potatoes & feel the salted butter more appropriate. If you use unsalted butter, you'll probably want to use some additional salt sprinkled on the layers. Also, if you substitute canned sweet potatoes or canned yams for the fresh sweet potatoes, understand that those are very often already heavily sweetened & you may want to adjust the brown sugar accordingly.
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