Kentucky Bourbon Sweet Potatoes

“This was an excellent recipe that we made for Thanksgiving and will be making again and again. The key is that you put the sauce over raw sweet potatoes and bake them so the texture was tender but still had bite.We liked these because they weren’t mushy like traditional “candied” yams can be and they weren’t as heavy as the sweet potato casseroles often are. The bourbon flavor was really pronounced but not overbearing.I cooked these in a 9 x 13 pan for a full 45 minutes.About halfway through I took a spatula and turned the potatoes so that they would all get the delicious coating.The top form a really nice, little bit gooey, little bit crunchy crust that was so good.Thank you for sharing! “

“OMGosh! These sweet taters were stupendous(sp?). I tried this recipe out on my husband and dad. They both thought it tasted delicious and I agreed. I thought the recipe was very easy and the bourbon flavor is a real winner. We do thank you for sharing.”

“I have fallen in love with this potato recipe. Sinfully sweet and just down right decadent. More like a dessert than a side dish. The entire Wilson family gave it the old YIPEE!!We are going to have it for Thanksgiving and Christmas too. Thanks Nurse Di. “

“This was absolutely delicious I will never fix sweet potatoes any other way and I’ve been cooking for 33 yrs.”

“First let me say that I was looking for a sweet potato recipe that did not involve marshmallows, and this fit the bill perfectly.I am a Kentucky girl, and the bourbon in the title intrigued me.I made this with 2 large sweet potatos, so I adjusted the recipe accordingly, and I had to use rum as I had no bourbon but otherwise as written.My house smelled so good while it was cooking, and I just could not believe how good it was.Will definitely make this again, I am thinking this can go on the holiday menu with the family”

“This recipe is way too good to save for Thanksgiving! We had ours with grilled steaks. Not only that, but we cooked the sweet potatoes on the top rack of the grill for 30 minutes. They turned out fantastic! I replaced the cup of sugar with Splenda. No one could tell the difference.After cooking these in the oven, I recommend covering them, then turning them after 30 minutes and cooking them the rest of the time uncovered.”

“These are great – we had them for Christmas dinner, but with a bit of a twist.Instead of bourbon which I discovered I didn’t have after all, I used Butterschotts and it’s a keeper! Next time I’ll try the bourbon too!Thanks!”

“I made these last night to serve alongside a pork tenderloin.They were fabulous!!I actually cooked them on the stovetop, just boiled the ingredients, threw in the potatoes and cooked until done.”

“This was a wonderful addition to our holiday meal. What a yummy dish! Tasted like a great sweet potato pie without the crust. YUMMM! Thanks Di for a wonderful recipe that will be enjoyed in our home for many meals to come!”

“WONDERFUL!!!i used jameson irish whiskey, splenda, no cal butter spray, and 1 tsp. vanilla. “

“This was a huge hit this Thanksgiving. The only change I made was I replaced half of the sugar with brown sugar, to give it a richer, more traditional flavor–I would highly recommend this. People actually waxed poetic about these, and half were practically orgasmic over them! I don’t like sweet potatoes at all, and I ate seconds!! NurseDi, thank you, again, for another excellent recipe!!”

“Gorgeous!I couldn’t get them to caramelise, unfortunately (I’ll keep trying!), but they were amazing anyway.I served them up along with our Turducken on Christmas day and they were a big hit.Even more delicious for leftovers the next day.The Bourbon made them taste coconutty strangely enough.Can’t wait to make them again – which will be very soon since this is such an easy recipe!”

“Wow! I served these for XMas dinner, made exactly per recipe and had absolutely NO leftovers!Guests were asking for thirds, the dish went around the table several times. Unbelievably yummy! And easy too! For just The Beau and I, I made a tiny batch to go with the leftover roast beef, just used one big ol’ sweet potato and scaled everything accordingly and tried a substitution of brown sugar for the white—good stuff! “