Candied Sweet Potatos, Kicked Up
Oh, how I love sweet potatoes! I loved them simply baked, in a casserole, as fries or mashed. Candied sweet potatoes are a special treat for the holidays. There’s almost a caramel flavor, with a hint of bourbon…just a kiss. The balance of orange and sweet vanilla, with the cinnamon is truly a flavor party in your mouth. Anyone who eats these, always raves about them.
Servings 6
Ingredients
- 8 large sweet potatoes peeled and cut into 1/8ths
- 3 cups light brown sugar
- 1 cup water
- 1 cup fresh orange juice
- 2 vanilla beans split in half lengthwise* OR use vanilla bean pastes
- 2 teaspoons orange zest
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup bourbon
- 1 stick butter cut into pieces
Instructions
- Preheat the oven to 375°F.
- In a large heavy pot, combine the potatoes, sugar, water, orange juice, vanilla beans, orange zest, cinnamon, and salt. Bring to a simmer over high heat.
- Lower the heat, cover and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes. Strain the potatoes out of the sauce and place in a casserole dish. Return the sauce to the pan.
- Add the bourbon to the sauce and continue to cook until syrup is thickened, about another 15 minutes**.
- **I have found that I need to reduce the sauce for closer to 30 minutes, on medium-high heat.
- Pour the syrup over the potatoes and place in the oven. Bake until the potatoes are browned, about 10 to 15 minutes. Remove from the heat and add the butter, stirring gently to incorporate.
- Serve immediately.
Notes
Recipe source: Emeril Legasse, Food Network