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Candied Sweet Potatoes Print Email

Cutting the potatoes lengthwise and the use of Bourbon in the sauce adds to the elegance of this American holiday favorite. Serves 8

3 pounds sweet potatoes or yams, peeled and halved crosswise
1 cup packed brown sugar
1/2 stick unsalted butter
1/4 cup water
1/4 tsp. salt
1/4 to 1/3 cup bourbon (or rum)

Preheat oven to 375 degrees.
Cut each potato in half lengthwise into fourths. Steam potatoes on a steamer rack set over boiling water, covered, until just tender, 10 to 15 minutes, then cool, uncovered. Transfer to a buttered 3-quart shallow baking dish.

Simmer brown sugar, butter, sugar, water, and salt, stirring occasionally, until sugar is dissolved and syrup is thickened, about 5 minutes. Stir in bourbon or rum to taste. Drizzle syrup over potatoes and bake in the center of the oven, basting occasionally, until syrup is thickened, about 1 1/4 hours. This dish may be cooked and chilled a day ahead, re-heat before serving. -Gourmet

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