Bourbon Sweet Potatoes

Sweet potatoes and bourbon make good partners. The inspiration for this pairing comes from the 1979 cookbook called Nashville: 200 Years of Hospitality, a collection by the Tennessee Federation of Women’s Clubs, Inc. This sassed-up sweet potato dish fits in fine on the holiday table, showcasing the simplicity of sweet potatoes dressed up with butter, cream, bourbon, orange zest, and nutmeg—no sugary marshmallow necessary.
By / Photography By Andrea Behrends | October 22, 2015

Ingredients

  • 4 pounds (1.8 kg) sweet potatoes
  • 4 tablespoons (55 g) butter, melted
  • 1⁄4 cup (60 ml) heavy cream
  • 1⁄2 cup (120 ml) bourbon
  • 1⁄3 cup (80 ml) orange juice
  • 1 teaspoon orange zest
  • 1⁄4 cup firmly packed (55 g) dark brown sugar
  • 1 teaspoon sea salt
  • 1⁄4 teaspoon ground nutmeg
  • 3⁄4 cup (75 g) pecan halves

Preparation

Preheat the oven to 350°F (175°C).

 

Peel, wash, and quarter the sweet potatoes. Place them in a stockpot with enough water to cover them by 2 inches (5 cm) and bring them to a boil. Continue boiling them until they are fork-tender, about 15 minutes.

Drain and transfer them to a large bowl. Add the butter, cream, bourbon, orange juice, orange zest, brown sugar, salt, and nutmeg, and mash everything together with a potato masher or an electric mixer. Spoon the sweet potato mixture into a casserole dish and top it with pecan halves. Bake it for 30 minutes. 

 

Recipes reprinted with permission from Nashville Eats by Jennifer Justus and Andrea Behrends. Published by Abrams Books, 2015. 

 

 

Ingredients

  • 4 pounds (1.8 kg) sweet potatoes
  • 4 tablespoons (55 g) butter, melted
  • 1⁄4 cup (60 ml) heavy cream
  • 1⁄2 cup (120 ml) bourbon
  • 1⁄3 cup (80 ml) orange juice
  • 1 teaspoon orange zest
  • 1⁄4 cup firmly packed (55 g) dark brown sugar
  • 1 teaspoon sea salt
  • 1⁄4 teaspoon ground nutmeg
  • 3⁄4 cup (75 g) pecan halves
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