Sweet Potatoes with Bourbon Butter

Topped with a sweet bourbon-pecan crumble, these sweet potatoes are the ultimate comforting side dish.

Sweet Potatoes with Bourbon Butter
Makes 6 servings
  • 3 medium sweet potatoes (about 8 ounces each), halved lengthwise
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • ¼ cup plus 2 tablespoons bourbon, divided
  • 1 cup chopped pecans
  • 1 cup pecan halves
  • ½ cup plus 2 tablespoons all-purpose flour
  • ½ cup firmly packed light brown sugar
  • ½ teaspoon ground cinnamon
  • ⅔ cup unsalted butter, melted
  1. Preheat oven to 400°.
  2. Rub potatoes with oil and salt. Place potatoes, cut side down, on a rimmed baking sheet. Brush with 2 tablespoons bourbon.
  3. Bake until softened, 20 to 30 minutes. Let cool slightly. Leave oven on.
  4. Without cutting through skin, make a lengthwise slit down center of each potato half. Gently press apart at slits to open up potatoes slightly.
  5. In a medium bowl, stir together pecans, flour, brown sugar, and cinnamon.
  6. In a small bowl, stir together melted butter and remaining ¼ cup bourbon. Fold half of butter mixture into pecan mixture; reserve remaining butter mixture. Top each potato half with ⅓ cup pecan crumble.
  7. Bake until crumble is browned and aromatic, 10 to 15 minutes. Drizzle with reserved butter mixture, rewarming in microwave, if necessary.



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