Shelly's Recipe

BOURBON SWEET POTATOES

Category: Sweet Potatoes

4 large sweet potatoes, washed and dried
3 cups water
1 1/2 cups brown sugar
4 tbsp butter
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
Pinch ginger
1/3 cup bourbon or brandy
1 long strip orange peel

Preheat oven to 400. Bake potatoes for 1 hour or until soft to the touch. Remove from oven and let cool slightly then remove skin from potatoes. Reduce oven temperature to 350.

While the potatoes are baking, combine remaining ingredients in a saucepan. Bring to a boil, then reduce the heat and simmer for 30-34 minutes or until sauce is slightly thickened. Slice the potatoes 1/2” thick into a medium casserole dish (see variations). Pour syrup over them and return to oven and bake approximately 30 minutes.

Variations: For marshmallow topping: After the finishing time, increase the temperature of the oven to 500. Top the potatoes with miniature marshmallow and sliced almond. Return to oven and bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.

Candied flavored: While potatoes are baking, mix together in a saucepan: 1/2 cup corn syrup and brown sugar, 1/4 cup heavy cream, 2 tbsp butter, 1/2 tsp salt and cinnamon. Bring to a boil, stirring constantly. Boil for 5 minutes. Pour over yams. Bake, basting frequently, 15 minutes longer or until glazed.

Candied Bourbon: Combine 1/4 cup dark and light corn syrup, bourbon and brown sugar, 2 tbsp maple syrup and pour over top.