Candied Sweet Potatoes with Brown Sugar Bourbon


  • 1 tablespoons unsalted butter
  • 3 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces
  • 1 bottle Kelchner’s Brown Sugar Bourbon
  • Kosher salt


Preheat the oven to 400°. Grease a 9-by-13-inch glass or ceramic baking dish with 1 tablespoon of the butter. In a large saucepan of salted boiling water, blanch the sweet potatoes until barely tender, 8 to 10 minutes. Drain well. Spread them in the prepared baking dish in an even layer. Pour Kelchner’s Brown Sugar Bourbon over the sweet potatoes and gently stir to coat. Bake the sweet potatoes until tender and the sauce has thickened, 35 to 40 minutes.

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