Favorite Thanksgiving food—GO! Okay… that’s not fair. Each food has a special place in my heart, but one of my favorites is the sweet potato dish. Yes, that’s my sweet tooth talking again and this time it’s calling for bourbon sweet potatoes.
Usually I take the reins when it comes to dessert and bake a pecan pie or something, but this year I wanted to try my hand at a side dish. Sweet potatoes it is. To differentiate its consistency from the mashed potatoes, I opted for a gratin-like style of potatoes, sliced into half-inch thick disks. Keeping the skins on also gave the potato slices a crispy edge, but if you aren’y a fan of the skins, it is perfectly acceptable to peel them off.
Let’s be honest though, the star of this dish is the glaze: Spiced maple bourbon brown sugar butter glaze with chopped walnuts (it wouldn’t fit into the title, so here it is now). Yes, it sound like a little much. Yes, it is as good as it sounds. And yes, bourbon sweet potatoes may or may not add to your Thanksgiving buzz you got started during cocktail hour.
The beauty of the recipe is that you have control over that glaze. Half the portion goes on before cooking and the other half goes on halfway through. So you have time to decide how sweet and savory you want this dish to be. Maybe you skip the second glaze altogether and let the sweet potatoes sing or perhaps you drown them in maple bourbon glaze. Either way you really cannot go wrong with these bourbon sweet potatoes.