Sweet Potatoes Glazed with Molasses, Pecans and Bourbon

By pavaldez

Ingredients

• 1 stick unsalted butter, quartered
• 3/4 cup molasses
• 1/2 cup light brown sugar
• Pinch cayenne pepper
• 1 cup bourbon
• Salt and freshly ground black pepper
• 8 large sweet potatoes, par cooked and cut into 2-inch dice
• 3/4 cup toasted chopped pecans

Details

Servings 8

Preparation

Step 1

Cook's Note: The potatoes can either be roasted or boiled to par-cook them.


Preheat the oven to 375 degrees F.


Combine the butter, molasses, brown sugar and cayenne in a medium saucepan and cook over medium heat until smooth, about 5 minutes. Increase the heat to high, add the bourbon and cook for 2 minutes to allow alcohol to burn out. Season with salt and pepper.


Put the potatoes in a large baking dish, pour the molasses mixture over and toss to coat. Roast in the oven, stirring a few times, until the potatoes are cooked through and glazed, about 20 minutes. Remove to a platter and top with the pecans.


Alternatively, this can be done in a large saute pan: Melt the butter, molasses, brown sugar and cayenne over medium heat. Add the bourbon and let the alcohol cook out. Add the potatoes and cook until glazed over medium-high heat. Transfer to a platter and top with the pecans.