maple bourbon sweet potatoes, pre-oven
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Author: jamelah e. Status: published Published: Feb 11,2009 license cc-by-nc-nd tags: recipe, sweet potatoes, thanksgiving,
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Share on Twitter(I'm probably not going to have time to take a picture of them once they come out of the oven, because by then I will most likely be running late.)
I got this recipe from Food Network last year and tried it, and it was a hit, so I made it again. Here goes:
6 pounds sweet potatoes
1 lemon, zested and juiced
3 tablespoons pure maple syrup
2 tablespoons light brown sugar
3 tablespoons bourbon (I use more)
8 tablespoons butter, room temperature
1 1/2 teaspoons salt
1 teaspoon white pepper
Preheat oven to 375 degrees F.
Place the sweet potatoes on a foil-lined baking sheet and roast for 45 minutes to 1 hour, until very soft to the touch. Remove from the oven and let cool 20 minutes. When cool enough to handle, peel them by hand and put the flesh in the bowl of a mixer. Mix in the lemon zest and juice, maple syrup and brown sugar.
Pour bourbon in a small saucepan and place over high heat. Let it come just to a boil then tilt the pan slightly towards you to set it aflame. Add to the potatoes along with the butter. Mix well. Add salt and pepper and transfer to a 13x9-inch casserole dish. (Recipe can be made to this point up to 2 days before, refrigerated.) Sprinkle topping over potatoes and bake for 20 minutes or until the top is golden brown.
Pecan Crumb Topping:
1/2 cup all-purpose flour
1/4 cup packed light brown sugar
1 teaspoon salt
1/2 teaspoon ground white pepper
Pinch dried thyme
1/2 cup chopped pecans
5 tablespoons butter, chilled and cut into bits
Mix the flour, brown sugar, salt, pepper, thyme and pecans together in a small bowl. Add the butter and work with your fingers until a crumbly mass forms.
