Sweet potatoes are a staple in many holiday feasts. But have you ever tried Bourbon Sweet Potatoes? This recipe is a delightful blend of the natural sweetness of sweet potatoes, enhanced by the richness of brown sugar, the creaminess of melted butter, complemented by the unique kick of bourbon, and topped off with a marshmallow topping that’s golden and gooey. It’s a dance of flavors on your tongue that I guarantee you’ll love! I’ve made this for many family gatherings and it’s always been a hit. Who knew that with a dash of creativity (and a splash of bourbon), the humble sweet potato could be transformed into a dish so delicious and comforting? It’s an easy recipe as well, perfect for those busy holiday preparations. So why not give it a try? You might just find your new holiday favorite!
Ingredients
- 2 (29 oz.) cans sweet potatoes, drained and mashed
- 3/4 c. firmly packed brown sugar
- 1/2 c. butter, melted
- 1/4 to 1/3 c. bourbon
- 1/2 tsp. vanilla extract
- 2 c. miniature marshmallows
Cooking Method
- Combine first 5 ingredients, mixing well.
- Spoon mixture into a lightly greased 1 1/2-quart casserole.
- Cover and refrigerate for 8 hours or overnight.
- Remove from refrigerator; let stand 30 minutes.
- Bake, uncovered, at 350° for 25 minutes.
- Remove from oven; top with marshmallows.
- Bake an additional 7 minutes or until marshmallows are golden.
- Yield: 6 to 8 servings.
Calorie: 400
Total cooking time: 1 hour
Difficulty level: Easy
The Bourbon Sweet Potato Saga
Now, let me tell you a tale. A saga of sweet potatoes, brown sugar, and bourbon, where butter and vanilla extract make a cameo and marshmallows steal the show.
The Humble Beginnings
It all started with two, 29 oz. cans of sweet potatoes. Why canned, you ask? Well, my friends, I am but a simple food blogger, not a potato whisperer. I drained those babies, mashed them up, and got ready for the next step.
Adding Some Sweetness
Next, I grabbed 3/4 of a cup of firmly packed brown sugar. I say ‘firmly packed’ because I like to imagine the sugar molecules all huddled together, bracing themselves for the impending buttery, boozy onslaught.
Butter, Bourbon, and Vanilla: The Trio of Triumph
Then came the butter. Half a cup of melted, golden, liquid sunshine. I poured it in, watching it mingle with the other ingredients, and mused about how I could probably be happy just eating a bowl of buttered sugar. But the saga was far from over.
Next, it was bourbon time. Bourbon is like the bad boy of the kitchen. It shows up late, makes a scene, and leaves everything smelling like a distillery. I added between 1/4 and 1/3 of a cup, because who am I to restrict Bourbon’s wild ways?
Lastly, in this trio of triumph, 1/2 a teaspoon of vanilla extract. The silent hero in any dessert, the vanilla extract is like the drummer in the band, often overlooked but crucial to the overall harmony.
The Chill Before the Storm
After all the ingredients were combined and mixed well, I spooned the mixture into a lightly greased 1 1/2-quart casserole. Then, like any good reality TV show contestant, it needed to chill before the main event. Into the fridge, it went for 8 hours or, if you’re feeling particularly daring, overnight.
Reheating the Drama
After the chilling period, I let it stand for 30 minutes, as if it were a performer warming up before the big show. Then it was showtime: into the oven at 350° for 25 minutes.
The Marshmallow Finale
Then came the final act. I removed it from the oven and topped it with 2 cups of miniature marshmallows. Miniature because, let’s be honest, normal-sized marshmallows think they’re too good for us. Back into the oven for another 7 minutes, or until the marshmallows were golden and had their egos suitably inflated.
The Aftermath
And that, my friends, was the saga of the Bourbon Sweet Potatoes. Yielding 6 to 8 servings, it was a saga that ended in deliciousness. So, if you’re looking for a tale to tell at your next meal, why not make it this one? Just remember to offer your guests a dram of bourbon – it’s only polite.
