I am always on the lookout for a fresh new ways to prepare vegetables for a Sabbath meal. This simple preparation elevates the humble sweet potato to new heights of elegant deliciousness. The secret? A hint of bourbon.
Bourbon Glazed Sweet Potatoes
Sweet potatoes glazed with a mixture of brown sugar and bourbon. Use corn oil, schmaltz, or duck fat in place of the butter to go with a meat meal.
- 3 1/2 pounds sweet potatoes, peeled and cut into 1-inch wedges
- 1/2 cup dark brown sugar, packed
- 1 tbsp bourbon (mellow in flavor, such as Woodford Reserve)
- Coarse salt and freshly ground black pepper, to taste
- 3 tbsp butter, corn oil, schmaltz, or duck fat
- Preheat oven to 350 degrees.
- Arrange sweet potatoes in a 9x13-inch baking dish and toss with brown sugar and bourbon. Season with salt and pepper.
- Bake, turning occasionally, until the sweet potatoes look glazed and are tender when pierced with the tip of a knife, about 1 to 11/2 hours.
- Stir in butter or other fat just before serving, and taste for seasoning.