Bourbon Sweet Potato Casserole Food

BOURBON SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 400°F. Line an 8-inch-square baking dish with foil.
• Prick sweet potatoes with a fork in several places, then transfer to the pan. Bake until tender, about 60 minutes. Set aside to cool, about 20 minutes.
• Reduce oven temperature to 375°F. Peel and mash the sweet potatoes. Remove the foil from the baking dish and coat the pan with cooking spray.
• Combine the sweet potatoes, egg, bourbon (or orange juice), half-and-half, cinnamon, vanilla, salt, and pepper in a large bowl. Beat with an electric mixer on medium speed until smooth. Spoon into the prepared baking dish.
• Combine oats, brown sugar, butter, and pecans; mix with your fingertips until crumbly. Sprinkle the topping over the sweet potato mixture.
• Bake until the casserole is heated through and the topping is brown, about 35 minutes.

BOURBON SWEET POTATO CASSEROLE

Steps:

• Put sweet potatoes in blender with eggs, brown sugar, milk, oleo and bourbon.
• Blend.
• Add pineapple last to avoid completely liquifying it.
• Blend.
• Pour mixture into a greased 2 1/2 qt casserole.
• Scatter nuts over mixture.
• Bake at 375 for 45 minutes or until it bubbles well.

BOURBON SWEET POTATOES

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.

BOURBON PECAN SMASHED SWEET POTATOES

Steps:

• Bring a medium pot of water to a boil. Add sweet potatoes and cook 12 to 15 minutes until very tender. Drain sweet potatoes in a colander. Return pan to medium heat. Add butter to the pan. When butter melts, add nuts and toast for 2 minutes. Add sugar and let it bubble. Add bourbon and cook out alcohol, 1 minute. Add orange juice and the cooked sweet potatoes. Smash with a masher and season the sweet potatoes with nutmeg, salt and pepper.

BOURBON SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish.
• Combine sweet potatoes, sugar, 1/2 cup melted butter, milk, bourbon, eggs, and vanilla in a bowl. Transfer to the prepared casserole dish.
• Bake in the preheated oven for 25 to 30 minutes.
• Meanwhile, mix pecans, brown sugar, flour, and 1/3 cup melted butter in a bowl; set aside.
• Remove casserole from the oven and sprinkle pecan mixture over top. Return to the oven and bake until topping is golden brown, about 15 more minutes.

BOURBON SWEET POTATOES (YAMS)

Steps:

• In a skillet, brown the pecans (can also be done in the oven).
• In a big pot, boil the yams for 12 minutes with water just covering them.
• After 12 minutes, drain the water and replace with ice cold water to stop the cooking--peel and slice the potatoes.
• In a big pan melt the brown sugar and butter together until saucy.
• Add the bourbon and optionally flambé.
• Add heavy cream, blend together.
• Add the sliced yams to the pan and mix around with the sauce.
• Add the pecans and mix together while heating for a little bit, but not to cook the yams completely.
• Pour everything into a casserole dish and heat in the oven at 375° for 25 minutes or until potatoes are cooked.

COCONUT-BOURBON SWEET POTATOES

Steps:

• In a large bowl, combine the first nine ingredients; add molasses and cardamom if desired. Stir in coconut and raisins. Transfer to a greased 13x9-in. baking dish; sprinkle with marshmallows., In a small bowl, combine the flour, brown sugar and cinnamon. Add butter; mix until crumbly. Stir in pecans; sprinkle over marshmallows., Bake, uncovered, at 350° for 35-40 minutes or until heated through and topping is golden brown.