Bourbon Makes it Better: Bourbon Glazed Sweet Potatoes Posted by: Aaron Stearns | 0 Comments
While the belle of the Thanksgiving ball may be the turkey, good bird is nothing without a star lineup of side dishes. Macaroni, stuffing and an assortment of casseroles line any table worth its snuff, but the side of all sides are the sweet potatoes.
You may have them at other times of year, but only on this day are they dressed with brown sugar, butter, cinnamon and maple syrup. And then, just when it seems this sweet starch can’t get any better, bourbon proves us all wrong. The subtle spiciness and smoky aroma of your favorite spirit work wonders when matched with maple and earthy almonds. If you think your yams have already reached the top of their game, you ain’t tasted nothing yet. Zach and Clay of food blog The Bitten Word show how adding just a bit of bourbon takes your potatoes from side dish to main attraction - you’re gonna want to make enough for weekend leftovers.
What you’ll need:
1/3 cup bourbon
5 pounds red-skinned sweet potatoes (about 8 medium), peeled, cut into 2 1/2-inch–3-inch pieces
9 tablespoons pure maple syrup
3 tablespoons (packed) dark brown sugar
9 tablespoons unsalted butter, divided
1 1/2 cups strong, hot coffee
1/2 teaspoon instant espresso powder
1/2 cup chopped smoked almonds (or toasted almonds)
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
One of the best parts about this recipe is that half of it can be done long before your relatives arrive. The bourbon sauce below can be made up to two days ahead - just remember to warm it before serving the dish.
First, bring together coffee, maple syrup, brown sugar and espresso powder in a medium saucepan over medium-high heat until the sugar dissolves. Then bring the mixture to a boil; cook until thickened and reduced by half, 6-7 minutes.
Remove your newly formed syrup from heat and add the bourbon and 2 tablespoons of butter. Reduce heat to medium and simmer until sauce is reduced to about 3/4 cup, (mixture should be thick enough to coat a spoon, but not sticky, and will thicken as it cools) 40-45 minutes. Season sauce to taste with salt and pepper.
Make sure your oven racks are arranged in the upper and lower thirds of your oven. Preheat to 425 degrees. Melt the remaining 7 tablespoons of butter in a small saucepan and the pour it into a large bowl. Stir in sweet potatoes and oil, and then season it all with salt an pepper.
Divide the potatoes between 2 large rimmed baking sheets and roast, making sure to turn the potatoes often and rotate the sheets at the halfway point. Repeat until the potatoes are tender, golden brown and crisp around the edges (30-35 minutes). Transfer the potatoes to a serving dish and drizzle with the sauce everyone will love. Sprinkle with almonds and consider yourself a Thanksgiving champ.
By Kenyatta Giddings
Kenyatta Giddings is a Dallas girl with Austin tendencies, meaning she brunches often and scoffs at store-bought guacamole. She's a writer who appreciates burnt orange, a red lip and the competitive sport that is State Fair of Texas eating.