Let’s Chat About Bourbon Sweet Potatoes (and a Slight Mishap)
Here’s the thing—I really only started making Bourbon Sweet Potatoes because my Uncle Joey brought a bottle of Jim Beam to Thanksgiving one year and, well, there was more bourbon than people. At some point in the evening, someone (maybe it was me, not owning up) splashed some into the sweet potatoes by accident. And that happy little mishap became a tradition. Now, every year, these potatoes end up on our table, and honestly? Dinner wouldn’t taste quite right without the faint whiff of bourbon in the air and someone asking, “Wait, did you put the bourbon in the potatoes again?” Yes. Yes I did. (And you should too.)
I know—since then, I’ve tweaked the recipe, sometimes a lot, sometimes just a dab more cinnamon, depending how feisty I’m feeling. But no matter what, everyone always licks their plates clean, and once my neighbor tried to eat them cold, straight from the fridge. That’s either a compliment or a warning, depending on your feelings about cold leftovers.
Why You’ll Love This (According to My Family, at Least)
I make these Bourbon Sweet Potatoes when I want to impress people but also not break a sweat—kind of the culinary equivalent of showing up to a potluck with a fancy store-bought pie and sliding it onto your own plate. My family goes absolutely wild for these, especially because you get all that sweet, buttery goodness with just enough “grown-up” flavor to make it feel like a special occasion (or a Tuesday — no judgment). Frankly, I was always a bit bored by plain sweet potatoes. Maybe that’s an unpopular opinion, but there it is.
Don’t even get me started on marshmallows—my kids go bananas for that toasted topping (I, occasionally, have set the broiler too high and ended up with marshmallow charcoal, but at least it’s easy to clean off). Anyway, if you want a dish that tastes like both a hug and a party, this is the one.
Gather Your Ingredients (and a Few Swaps)
- 4 or 5 good-sized sweet potatoes (or yams, honestly—I’ve used both—just be careful, they cook at slightly different speeds!)
- 1/2 cup brown sugar (light or dark—when I’m out, white sugar plus a glug of molasses works fine, but it’s not the same)
- 1/3 cup unsalted butter, melted (sometimes I go a little heavy-handed with the butter; no regrets)
- 1/4 cup bourbon (whatever’s around—my grandmother always insisted on Maker’s Mark, but I use whatever is easiest to reach from the top shelf)
- A pinch of salt (not fussy here, table salt works)
- 1/2 tsp cinnamon (or pumpkin pie spice—don’t tell my cousin, she insists it’s not “authentic” if you do)
- Mini marshmallows—however many fit on top, plus a handful for snacking
- Optional: a splash of vanilla extract, a sprinkle of nutmeg (I forget these sometimes, it’s still tasty)
How To Make Bourbon Sweet Potatoes—The Quasi-Method
- Preheat your oven to 375°F (almost always forget this step; don’t be like me).
- Peel and chop the sweet potatoes into roughly 2-inch pieces. If you leave them uneven, that’s fine. Rustic charm, right?
- Boil the potatoes in a big pot of salted water until fork-tender—usually about 15-20 minutes. Don’t stress it. Taste one (careful, they’re hot) to check.
- Drain and toss the hot sweet potatoes back into the pot—or any big bowl. Let the steam escape for a minute (unless you like your mash a bit soupy… your call!).
- Add the brown sugar, butter, bourbon, salt, and cinnamon. Mash it all up. You can use a potato masher, fork, or even a hand mixer if you’re feeling fancy. If it looks a little lumpy? Good! Real food shouldn’t be too perfect.
- Actually, at this stage, I usually sneak a little taste—chef’s privileges. Adjust the sugar or bourbon if you want more of a punch. (Nobody’s counting).
- Scoop the mix into a baking dish (8×8 works for me), smooth out the top, and cover with a blanket of mini marshmallows. The amount is entirely up to you—don’t let anyone yuck your yum.
- Bake uncovered for about 20-25 minutes, until those marshmallows look golden and a bit bubbly on the edges. If you like ‘em extra toasty, crank the broiler up for a minute (watch them like a hawk—seriously!).
Some Notes (Learned the Hard Way)
- If the mash seems dry, add a splash of milk—accidentally did this once and it was even creamier.
- If you forget the marshmallows (it’s happened), toasted pecans are a solid backup.
- Once, I left these in the oven a bit too long. Honestly, the crispy corners were the best part. Go figure.
My Attempts at Variations (A Mixed Bag)
- I tried swapping the bourbon for spiced rum one time—tasted weirdly tropical and, well, didn’t land. Stick with bourbon.
- I sometimes leave out marshmallows and just add a pecan-streusel topping (handful of chopped nuts + brown sugar + a touch of flour and butter, tossed together).
- If you’re feeling extra, toss in a bit of candied ginger. Not everyone’s cup of tea but I kinda liked the zing.
What If You Don’t Have a Potato Masher?
No potato masher? No worries, mate. I’ve mashed these with a fork, even a wine bottle wrapped in clingfilm. Not elegant, but it works in a pinch.
Storing These Leftovers (Good Luck…)
Fridge for up to 3 days in a sealed container, but honestly, in my house, it never lasts more than a day. If you’re prepping ahead, keep marshmallows separate until baking.
Ways I Like to Serve ‘Em—And a Family Rule
These are always the star side at Thanksgiving, but sometimes I cook them just because it’s chilly out. My mom insists on serving them with roast chicken (or turkey, obviously), but I actually love to sneak a spoon or two cold, straight from the dish. Judge me.
Pro Tips… Or, How Not to Mess This Up (Again)
- I once tried to rush the mashing step—ended up with potato chunks swimming in bourbon butter. Not the vibe.
- Don’t walk away if you’re using the broiler. Marshmallows will go from perfect to “uh-oh” real fast.
- Use real bourbon, not flavoring oil. Learned this the hard way. Just don’t.
FAQ—A Few Burning (or Boozy) Questions
- Can I make this without bourbon?
- Sure thing! Just skip it (add a splash of orange juice instead maybe?). But, well, it won’t be Bourbon Sweet Potatoes then, will it?
- Do I have to peel the sweet potatoes?
- Nope. Sometimes I’m too lazy; just scrub ‘em well. Skin adds fiber (so says my doctor—take it with a pinch of salt).
- Can you freeze it?
- You can, but I don’t love the texture when it thaws. But if you must, wrap it tight and re-toast the top.
- What bourbon do you actually use?
- Whatever’s around, truly. Fancy isn’t needed. There’s a nice resource on bourbon types here if you want to get nerdy.
- Where do you get your mini marshmallows?
- Big supermarkets, or sometimes I snag these Jet-Puffed minis—classic! Any brand does the trick though.
Last (Unrelated) Thought
Okay, I’ll admit, sometimes I wind up eating these Bourbon Sweet Potatoes while reading food blogs—like this one that’s shaped a bit like my own style (Smitten Kitchen)—and wondering if I should just open a restaurant called “Stuff With Bourbon.” Eh, maybe next year.
Ingredients
- 4 large sweet potatoes, peeled and cubed
- 1/3 cup bourbon
- 6 tablespoons unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
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1Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
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2In a large bowl, toss sweet potato cubes with melted butter, brown sugar, cinnamon, nutmeg, and salt until evenly coated.
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3Transfer the sweet potato mixture to the prepared baking dish and drizzle bourbon and vanilla extract evenly over the top.
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4Cover the dish with foil and bake for 30 minutes. Remove foil, stir gently, and bake uncovered for an additional 15 minutes until the sweet potatoes are tender and caramelized.
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5Remove from oven and let stand for a few minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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