I love any excuse to thumb through my cookbooks! Holiday planning gives me great joy! Planning the perfect holiday meal for my family or searching for an impressive holiday pot luck dish is almost as fun as cooking.
We all have that favorite must-have dish on holidays. Is it a problem if I have more than one? In fact, maybe two or three. Sweet potatoes are a must on holidays. Sweet or savory, you will always find this versatile vegetable on my table! This year I have tried a new recipe from Louisiana Cooking and I can not wait to share with my family and friends.
The generous nutty crumb topping drizzled with bourbon butter has the most incredible flavor. These potatoes have the perfect balance of sweet and salty; with no added sugar in the potato and the addition of salt, they are perfect! It all comes together to put a great spin on a traditional staple.
Bourbon Butter Sweet Potatoes
Ingredients
- 3 medium sweet potatoes (about 8-ounces each) halved lengthwise
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1/4 cup plus 2 tablespoons bourbon divided
- 1 cup chopped pecans
- 1/2 cup all-purpose flour
- 1/2 cup firmly packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 2/3 cup unsalted butter melted
Instructions
- Preheat oven to 400℉.
- Rub potatoes with oil and salt. Place potatoes, cut side down, on a rimmed baking sheet. Brush with 2 tablespoons bourbon.
- Bake until softened, 20 to 30 minutes. Let cool slightly. Leave oven on.
- Without cutting through skin, make a lengthwise slit down center of each potato half. Gently press apart at slits to open up potatoes slightly.
- In a medium bowl, stir together pecans, flour, brown sugar, and cinnamon.
- In a small bowl, stir together melted butter and remaining 1/4 cup bourbon. Fold half of butter mixture into pecan mixture; reserve remaining butter mixture. Top each potato half with 1/3 cup pecan crumble.
- Bake until crumble is browned and aromatic, 10 to 15 minutes. Drizzle with reserved butter mixture, rewarming in microwave, is necessary.
