I would like to share this bourbon glazed sweet potato recipe with you from Ashlee who blogs at The Crunchy Moose. Ashlee is a bit of a math nerd with a degree in mathematics and a masters in finance. She used to own and operate a clothing store that she recently sold and is now taking time to relax and volunteer on an organic vegetable farm. Enjoy this sweet potato recipe while it’s still winter.
This is a Thanksgiving staple in my family! My mother-in-law has been making it for several years. This year, I made Thanksgiving dinner and this was the first side item I put on the menu.
BOURBON GLAZED SWEET POTATOES
- 4 large sweet potatoes
- 1 cup pecan or walnut pieces
- 4 tbsp grass-fed butter
- 3/4 cup sweetener of choice (raw honey, maple syrup, etc.)
- 1/2 tsp ground cinnamon
- 1/2 tsp
- 1 tsp fresh minced ginger
- 1/4 tsp cayenne pepper
- 1/2 tsp kosher salt
- 1/4 cup bourbon or whiskey
- 3 crisp apples
- Preheat the oven at 375. Bake the sweet potatoes for 1 hour until tender (whole, unpeeled, do not pierce holes). Peel the potatoes. Slice in thick 1/2″ slices.
- Melt the butter in a small saucepan on medium heat. Add the nuts, spices, sweetener, and salt. Bring to a simmer for 5 minutes. Add the bourbon. Simmer for 5 more minutes. You will have a syrupy (but thin) sauce. Set the sauce aside.
- Peel, core, and slice the apples in thick 1/2″ slices.
- Butter a 9×13 casserole dish. Layer the sweet potatoes and apples in the dish, alternating.
- Top the potatoes and apples with the sauce. Bake for 30 minutes. It is done when the apples are tender.
Ashlee is a stay at home mom who is passionate about whole food and her local environment. She recently sold her retail store to spend time with her growing family. She is a volunteer at a local, organic farm. Find her on her website, The Crunchy Moose, and on Facebook.