Kentucky Bourbon Sweet Potatoes

Rating: 4.44 stars
84 Ratings
  • 5 star values: 56
  • 4 star values: 17
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 3

This recipe was been in the family for years, I don't know where it came from. The only thing I changed was amount of bourbon. If you prefer to use canned sweet potatoes, it takes three (18 ounce) cans.

By Mozelle Lanclos

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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Arrange sweet potatoes in a 9x13 inch baking dish.

  • Combine sugar, butter, bourbon and vanilla extract in a large saucepan and heat to a boil. As soon as the sauce comes to a boil pour it over the sweet potatoes.

  • Bake 30 to 40 minutes or until the sweet potatoes are soft.

Nutrition Facts

Per Serving:
529 calories; protein 5.5g 11% DV; carbohydrates 93.6g 30% DV; fat 11.7g 18% DV; cholesterol 30.5mg 10% DV; sodium 269.2mg 11% DV. Full Nutrition

Reviews (66)

Read More Reviews

Most helpful positive review

RDUBIN
Rating: 4 stars
08/02/2003
I love this recipe my mother used to make it when I was a kid... she used 1/2 cup white sugar and 1/2 cup brown sugar! Try it.. Read More
Helpful
(52)

Most helpful critical review

Virginia Thackwell
Rating: 3 stars
01/05/2012
I could not get the sweet potatoes fully cooked or covered by juice. I would either cook the sweet potatoes first and then bake them or use less potatoes so they'd be fully covered. Read More
Helpful
(4)
84 Ratings
  • 5 star values: 56
  • 4 star values: 17
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 3
Reviews:
Most Helpful Most Positive Least Positive Newest
RDUBIN
Rating: 4 stars
08/02/2003
I love this recipe my mother used to make it when I was a kid... she used 1/2 cup white sugar and 1/2 cup brown sugar! Try it.. Read More
Helpful
(52)
Betsy Babe
Rating: 5 stars
12/02/2003
This is the absolute BEST (and easiest) recipe for sweet potatoes I've found. I substituted brown sugar for the white & ended up having to bake it a bit longer. It was a HUGE hit a MUST try even if you THINK you don't like sweet potatoes! Read More
Helpful
(46)
DinnerDiva
Rating: 4 stars
04/13/2009
I made this for a crowd - it was a big hit - especially with my husband! I did make a couple of substitutions - I used 8 large potatoes and doubled the sauce. I used brown sugar and some honey - not quite 2 cups total but close. I stirred and turned the potatoes several times and sprinked the top with a little cinnamon. You couldn't taste a lot of liquor - just a hint which surprised me. It was clearly an adult sweet potato recipe - not the cloyingly sweet marshmallowy mess and we really really liked this one. A real winner in our book. Read More
Helpful
(45)
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Anne Cassens
Rating: 5 stars
05/17/2006
I've made these with fresh sweet potatoes and canned as well. The canned don't need to cook as long but are almost as good as starting with fresh - and certainly a time saver. I really love this recipe! I've also used Jack Daniels for the whiskey and substituted Splenda or stevia herb for the sugar. You might want to cut back just a bit on the liquor as it can be overpowering for some. Great for the holidays! Read More
Helpful
(23)
ELOIEM
Rating: 5 stars
11/10/2003
I just made this recipe for Thanksgiving and my guests loved it. I tried it with half white sugar and half brown sugar as another reviewer recommended. I did make sure that upon heating the sugar bourbon butter and vanilla on the stove that all ingredients were completely disolved to avoid a "sugary" texture.Although the butter and bourbon mixture was never completely absorbed by the sweet potatoes the resulting dish was excellent.(I am at high altitude and some foods react differently than they would at lower altitudes.)Thank-you for sharing this recipe Mozelle! You helped make our Thanksgiving a delicious one! Read More
Helpful
(20)
Pepperfly
Rating: 5 stars
11/23/2008
At first I didn't think there was going to be enough sauce becuase the potatoes weren't even covered. Some other folks that have rated this recipe have thought so too. But you don't need to make more sauce really! If you make more of anything then make more of everything! (You're going to need a big baking dish and turn occassionaly to help cook evenly.) The potatoes will definitely cook down and the sauce will thicken up and this side dish will be the first one gone at any potluck!! Read More
Helpful
(20)
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MAGGIE MCGUIRE
Rating: 5 stars
07/23/2003
Wonderful recipe Mozelle! A rich buttery flavor that enhances the taste of the sweet potato without the cloying sweetness we all dread at Thanksgiving. I'll be serving more sweet potatoes! Read More
Helpful
(13)
Addie
Rating: 4 stars
10/25/2005
This was really good. I cut the amount of sugar in half and added a quarter cup of honey for a more earthy flavor. I also covered the dish as others had suggested and mixed the potoates every 15 min. The only other thing I'll change for next time is to broil them with out the foil cover to have some crispy tops. Read More
Helpful
(12)
Christyeats
Rating: 4 stars
11/24/2009
Fantastic! A few changes however add some zip. I used brown sugar instead of white. Added 1 tsp. cinnamon and 1/2 tsp. nutmeg (I used freshly grated) Mmmmmmmmmmmmm! The bourbon cooks away of course imparting a wonderful flavor to the potatoes. This recipe has become a Thanksgiving fave and this is the 2nd year my husband has taken it to the workplace potluck and it disappears before anything else. A KEEPER! Read More
Helpful
(10)
Virginia Thackwell
Rating: 3 stars
01/05/2012
I could not get the sweet potatoes fully cooked or covered by juice. I would either cook the sweet potatoes first and then bake them or use less potatoes so they'd be fully covered. Read More
Helpful
(4)
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