Time 2h45m Yield Makes 6 to 8 servings Number Of Ingredients 9 Steps:

Preheat oven to 375˚. Place potatoes on baking sheet; bake at 375˚F for 1 hour or until tender. Cook slightly (about 15 minutes). Reduce oven temperature to 350˚F. Peel potatoes, and mash with a potato masher until smooth. Stir in sugar and remaining ingredients until well blended and smooth. Spoon mixture into lightly greased 11- x 7-inch baking dish. Bake at 350˚F for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.

Time 45m Yield 9 Number Of Ingredients 7 Steps:

Fresh sweet potatoes, cooked until soft and then peeled, can be substituted for the vacuum packed ones. Don’t use drained, canned in syrup as they are too moist. Preheat oven to 350 degrees F. Put sweet potatoes in a large heavy saucepan and cook over medium heat, stirring frequently, until heated through. Mash sweet potatoes. Add sugar, bourbon, butter and vanilla; beat until well blended. Turn into a 2-quart, shallow baking dish. Sprinkle the pecans (if using) and marshmallows over top. Bake, uncovered, 30 minutes, or until marshmallows are golden.

Time 1h5m Yield 6 serving(s) Number Of Ingredients 5 Steps:

Arrange sweet potatoes in an oblong baking dish. Combine sugar, butter, bourbon, and vanilla in a large saucepan and heat to a boil. As soon as the sauce comes to a boil, pour it over the sweet potatoes. Bake at 350 degrees for 30-40 minutes or until sweet potatoes are soft.

Time 1h40m Yield 6 to 8 servings Number Of Ingredients 8 Steps:

Preheat the oven to 350 degrees F. Mix all of the ingredients with an electric mixer at a medium speed until smooth. Pour all of the ingredients into a well oiled baking dish. Bake, lightly covered with foil, for 45 minutes.

Time 45m Yield 9 Number Of Ingredients 6 Steps:

Fresh sweet potatoes, cooked until soft and then peeled, can be substituted for the vacuum packed ones. Dont use drained, canned in syrup as they are too moist. Preheat oven to 350. Put sweet potatoes in a large heavy saucepan and cook over medium heat, stirring frequently, until heated through. Mash sweet potatoes. Add sugar, bourbon, butter and vanilla; beat until well blended. Turn into a 2-quart, shallow baking dish. Sprinkle marshmallows over top. Bake, uncovered, 30 minutes, or until marshmallows are golden. From: McCalls Great American Recipe Card Collection

Time 2h35m Yield 1/2 Cups, 12 serving(s) Number Of Ingredients 5 Steps:

  1. Soften the icecream and place in an electric mixer. Mix softened icecream with the cold sweet potatoes until smooth. Place back in the freezer to harden for about 2-3 hours until desired firmness.
  2. Stir the bourbon in with the caramel sauce until mixed.
  3. Top each bowl served with the spiked caramel sauce and a hand full of mini marshmallows. Torch marshmallows with a creme brûlée torch for the toasted marshmallow flavor!

Time 1h Yield 8 Number Of Ingredients 5 Steps:

Preheat oven to 350 degrees F (175 degrees C). Arrange sweet potatoes in a 9x13 inch baking dish. Combine sugar, butter, bourbon and vanilla extract in a large saucepan and heat to a boil. As soon as the sauce comes to a boil pour it over the sweet potatoes. Bake 30 to 40 minutes or until the sweet potatoes are soft.

Time 1h Yield 8 Number Of Ingredients 5 Steps:

Preheat oven to 350 degrees F (175 degrees C). Arrange sweet potatoes in a 9x13 inch baking dish. Combine sugar, butter, bourbon and vanilla extract in a large saucepan and heat to a boil. As soon as the sauce comes to a boil pour it over the sweet potatoes. Bake 30 to 40 minutes or until the sweet potatoes are soft.

More about “kentucky bourbon sweet potatoes recipes”

Yield serves 4 to 6 Number Of Ingredients 6 Steps:

Preheat the oven to 350°F. Butter an ovenproof gratin or casserole dish. Arrange the sweet potato slices in the prepared dish and season with salt and pepper. In a large saucepan, combine the sugar, 4 tablespoons butter, bourbon, and syrup and bring to a boil over medium-high heat. As soon as the sauce is boiling, pour it over the sweet potatoes. Bake the casserole, basting and turning the potatoes occasionally, until the sweet potatoes are soft and tender, 45 to 60 minutes. Taste and adjust for seasoning with salt and pepper.