Pull Up a Chair—I’ve Got Bourbon Sweet Potatoes On
It was Thanksgiving three years back when my cousin dropped the entire pie (face-down, naturally) on grandma’s rug. That was the year I started making these bourbon Sweet Potatoes. No offense to pie, but my family pretty much inhaled these instead. Maybe that’s the bourbon talking—hard to say, right?
Anyway, there’s something about the mix of bourbon and buttery Sweet Potatoes that just feels like a big, cozy hug from someone who remembers your birthday. If you’ve never tried a boozy side dish (or you’re generally suspicious of mixing alcohol with root veg), trust me, this is the time to take the plunge.
Why You’ll Love This Recipe (I Mean, I Do!)
I make this when I’m craving something homey, but still want to impress folks—or just myself, if we’re being honest. My family goes wild for it, maybe because it doesn’t taste like “just another sweet potato casserole.” It’s got that sweet-nutty-caramel thing (plus, a little kick from the bourbon). Also, it’s not as complicated as it sounds! (Although, there have been nights when I lost a battle or two with my potato peeler…but that’s another story.)
Oh, heads up: if you’re not a bourbon fan, don’t worry. Most of the sharpness cooks off, leaving just the flavor. But don’t let your uncle get too enthusiastic with the bottle, or you might end up with more bourbon than potato, which… well, isn’t ideal.
What You’ll Need (And What I Sometimes Sub In)
- 4 large sweet potatoes (about 2 lbs, give or take—I sometimes use yams if that’s all I can find, tastes fine honestly)
- 1/4 cup bourbon (any brand, but my grandmother swore by Maker’s Mark; I’ll use Evan Williams if I’m on a budget)
- 1/2 cup brown sugar (dark or light—dark is a bit richer, but either works in a pinch)
- 1/4 cup unsalted butter (sometimes I use less, but then I regret it…)
- 1/2 tsp cinnamon (or pumpkin spice if that’s what’s on hand, which happens more than I’ll admit)
- Pinch of nutmeg (totally optional—go by feel)
- Salt (just a small pinch, unless you’re a salt fiend)
- 1/3 cup chopped pecans or walnuts (I sometimes skip them, but my family looks disappointed. No pressure.)
- 2 tbsp maple syrup, honey, or agave (I alternate depending on what’s left in the bottle. Syrup flows better if you warm it first!)
See, not too fancy!
Directions (Just Like I Do It, More or Less)
- First, preheat the oven to 375°F (or, honestly, 190°C is close enough. My oven runs hot anyway.)
- Peel and cube the sweet potatoes into chunky bits. Don’t get too precious—roughly 1-inch is fine. I’ve even just sliced them into coins when feeling lazy.
- Stick the potatoes in a big pot and cover with water. Boil ‘em until fork tender, usually 12-15 minutes—though I once undercooked and didn’t notice until mashing. Oops.
- Drain well and toss them back in the pot (or a big bowl, but who wants more dishes?). Add the butter, bourbon, brown sugar, cinnamon, nutmeg, maple syrup, and a pinch of salt.
- Now mash everything up! I use a potato masher or, when I’ve lost it (the masher, not my mind), just the back of a sturdy fork. You want it mostly smooth, but okay if it’s a bit rustic.
- Here’s where I sneak a (very hot) taste. Adjust the bourbon or sugar if needed. Don’t stress if it seems loose—the oven firms it up.
- Spoon everything into a greased baking dish (8×8 works, or whatever isn’t in the dishwasher). Top with the nuts if you’re using them. More brown sugar on top is never a bad idea.
- Bake uncovered for about 25 minutes, until lightly set and just a bit caramelized around the edges. (If it gets too brown, cover with foil. Or don’t. It’s tough to mess up.)
Notes From My Own (Usually Messy) Kitchen
- I’ve found this dish tastes even better the next day—but it rarely makes it that long.
- Sometimes I use less sugar if the potatoes are super sweet themselves. Always taste first—nature’s unpredictable.
- If things look a little separated or oily, just give it a good stir before serving. It all comes together.
Once, I actually forgot to add the nuts before baking. Sprinkled ’em on after, and no one noticed.
Variations: Experiments (Honest Wins & One Fail)
- I once swapped bourbon for spiced rum—surprisingly good! A little more tropical, but not weird.
- Added a handful of mini marshmallows on top (like a classic casserole)—my nephew approved, though it’s basically dessert at that point.
- Tried with maple whiskey—didn’t love it; too sweet and kinda fake-tasting. Stick with bourbon or rum!
- Left out the nuts for a nut-free version. Works fine, just not as texturally fun.
Don’t Have a Potato Masher? No Biggie
If you’re short on gadgets (like I tend to be after a big dinner), just use the back of a serving spoon, or even your clean hands with some kitchen gloves. Actually, I think potatoes get silkier with a fork sometimes. Or just leave them chunkier—embrace the rustic vibe!
Storing Bourbon Sweet Potatoes—If Any Survives
Keep leftovers in an airtight container; the fridge should keep them good for up to 4 days. But in my house, it never makes it past lunch the next day, honestly. I think it’s even better cold (try it before microwaving—seriously).
How I Serve It (With a Side of Banter)
It’s pretty much a staple for holiday dinners, but I’ll make it anytime I feel like spoiling myself. Sometimes I scoop a little onto toast the next morning—sounds odd, but trust me. My cousin likes it alongside roast chicken, and I’ve even seen friends eat it straight out of the fridge (no judgment).
Lessons Learned: My Not-So-Secret Pro Tips
- Once, I tried rushing the mashing step—ended up with lumps I couldn’t disguise. Just give it time, even if your arm’s tired.
- If you add extra bourbon, bake it a bit longer to let the alcohol cook off. Otherwise, it kinda bites.
- Test your oven’s hot spots—learned the hard way that my left corner always browns fastest.
Real Questions I’ve Actually Been Asked (Or Texted)
- Can I double this? Absolutely; just use a bigger dish. Watch the bake time—it might need a few more minutes.
- Does the alcohol cook out? Most of it, yeah. But you’ll be left with flavor (and maybe a tiny bit of the booze). Not really something to serve at a daycare.
- Substitute for maple syrup? Use whatever liquid sweetener you have. I found a list on Sally’s Baking Addiction helpful when I ran out one Thanksgiving.
- Can I freeze it? Yeah, but sometimes the texture changes (becomes a bit watery; just re-mash). Honestly, fresh is best.
- What about vegan? Swap butter for coconut oil or vegan margarine, easy peasy. Bourbon’s already vegan as far as I know—just, you know, check your bottle.
One Quick Detour (Because, Why Not?)
Oddly, sweet potatoes always remind me of that time I tried to grow my own. Spoiler: I got exactly one very determined vine that refused to die but never grew a potato big enough to eat. Still, kitchen-grown is probably best left to YouTube experts. Speaking of which, here’s a wild tutorial if you want to try—it’s pretty entertaining!
Anyway, that’s my slightly chaotic, always tasty recipe for bourbon sweet potatoes. Let me know how yours turn out—or if you think your grandma could outdo mine. (She probably could. I won’t tell her.)
Ingredients
- 3 lbs sweet potatoes, peeled and cut into chunks
- 1/3 cup bourbon
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/3 cup chopped pecans (optional)
Instructions
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1Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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2Place the sweet potato chunks in a large pot of salted water, bring to a boil, and cook for 10-15 minutes until just fork-tender. Drain well.
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3In a large bowl, combine the cooked sweet potatoes, bourbon, brown sugar, melted butter, cinnamon, salt, and vanilla extract. Toss gently to coat.
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4Transfer the sweet potato mixture to the prepared baking dish and spread evenly. Sprinkle with chopped pecans if using.
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5Bake uncovered for 30 minutes, or until the top is caramelized and the sweet potatoes are fully tender. Serve warm.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
320 caloriescal
Protein:
3 gg
Fat:
8 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
56 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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