Ingredients
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3
-
1/2
-
1/2
-
1/4
-
1/2
-
1/4
-
1/4
-
1/3
-
-
-
-
-
-
-
Directions
Whisky (Or Bourbon) Baked Sweet Potatoes (Or Yams),This recipe is a combination of my Dad’s Candied Yam recipe and one from Gourmet. I prefer the darker sweet potato (which he called a yam) over the lighter yellow sweet potato. I like to use McClelland’s Highland Scotch Whisky, but you can use any whisky/whiskey/bourbon you prefer; a friend told me she even made them with rum. I’ve also had good luck with making them in advance; arranging them in the dish, adding the syrup, and refrigerating them until it’s time to bake them. This dish smells so good while baking: like cinnamon rolls, or the steam from a hot-buttered rum. And they taste almost like a dessert (I think they end up with a firm, custard-like consistency). At my family & friends’ request, I now have to make them for every Thanksgiving and holiday meal.,Followed the recipe as written and I LOVE IT! Easy and super delicious! Thanks for sharing!,I made this for Thanksgiving and everyone loved it!
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Steps
|
1
Done
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Grease a Shallow 3qt Baking Dish; Set Aside. |
|
2
Done
|
Steam or Boil the Peeled Yams Until Almost Tender; Cool and Slice Into Approximately 1 1/2 Inch Slices (you Want Them to Fit in a the 3qt Baking Dish in One Layer). |
|
3
Done
|
Preheat Oven to 375f. |
|
4
Done
|
in a Small Saucepan, Simmer Brown Sugar, Syrup, Butter, Cinnamon, Nutmeg, and Salt Over Medium-Low Heat, Stirring Occasionally, Until Sugar Has Dissolved and Syrup Thickens, About 5 Minutes; Remove from Heat and Stir in Whisky (or Other Liquor of Choice). |
|
5
Done
|
Drizzle Syrup Over Yams. Cover With Aluminum Foil (at This Point, They May Be Refrigerated Until You're Ready to Bake Them). Bake the Yams, Basting Every 15-20 Minutes, Until Syrup Has Thickened and Absorbed (note: not All the Syrup Will Absorb), About 1 1/4 Hours. May Be Served Hot, Warm, or at Room Temperature. |
