Thanksgiving Recipe: Bourbon Sweetpotatoes
It’s about that time! Many of us already have our staple Thanksgiving dishes deconstructed onto a grocery list, but if you’re looking for a new sweetpotato recipe this year, I’ll be posting some of my favorites now until the big day.
This is the recipe I have been making for the past 4 years. I love sweetpotatoes in their purest state, but when it comes to Thanksgiving, I do like a little something sweet to go with my turkey. I don’t mean casseroles covered with marshmallows, just some good ol’ wedges roasted to sweet caramelized goodness. The sweetpotatoes cook for up to 1-1/2 hours, leaving you with super tender wedges that just melt in your mouth. I highly recommend them!
I got the recipe from Martha Stewart’s Everyday Food and they call for the sweetpotatoes to be peeled, but I like to leave the skin intact.
Bourbon Sweetpotatoes
- 3-1/2 pounds sweetpotatoes, cut into 1-inch wedges
- 1/2 cup packed dark-brown sugar
- 2 tablespoons bourbon
- Coarse salt and ground pepper
- 3 tablespoons butter, room temperature
- Preheat oven to 350 degrees.
- Arrange sweetpotatoes in a 9-by-13-inch baking dish. Add sugar and bourbon and toss to combine; season with salt and pepper.
- Bake until sweetpotatoes are tender and glazed, 1 to 1-1/2 hours, tossing every 30 minutes. Stir in butter before serving.