(Bourbon) Baked Sweet Potatoes
Improvising has become a way of life in my little kitchen. Whenever I forget to purchase a key ingredient in any dish, I search my fridge and cupboards for suitable alternatives and hope for the best. When I ran out of apple cider for my baked sweet potatoes, I didn’t panic or throw in the dish towel. I opened a can of Stumptown sparkling honey lemon cold brew and hoped for the best. The result? An incredibly syrupy dish every grown up will enjoy. Want to feed the entire family, including the little ones? Skip the bourbon. This dish can prepared one day ahead. Just prepare sweet potatoes and syrup, cover, refrigerate overnight and remove from refrigerator 30 minutes before baking.
7 tablespoons unsalted butter
2 pounds sweet potatoes, peeled and cut into 1-inch pieces
3/4 cup packed dark brown sugar
1/4 cup apple cider or Stumptown sparkling honey lemon cold brew
3 tablespoons bourbon whiskey, optional
3 Cinnamon Sticks
Preheat oven to 400°. Grease a 1 ½ quart ceramic or glass oven-proof dish with 1 tablespoon of butter and set aside.
In a large pot, boil salted water. Add the sweet potatoes and cook in boiling water for about 10 minutes. Remove from heat and drain well. Distribute the sweet potatoes evenly in the buttered dish and set aside.
Melt the remaining 6 tablespoons of butter over low-medium heat. Add brown sugar and whisk until sugar dissolves. Add cider or honey lemon cold brew and whisk for about a minute. Add bourbon and season with a teaspoon of salt and stir until mixture begins to bubble, 1-2 minutes. Slowly pour the mixture over the sweet potatoes and lightly stir until evenly coated. Place cinnamon sticks on top.
Bake the sweet potatoes for 40 minutes, stirring gently halfway. Let sit for 5 minutes before serving.