Sweet Potatoes Glazed with Molasses, Pecans and Bourbon (Bobby Flay) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Ingredients:
1 stick unsalted butter, quartered |
3/4 cup molasses |
1/2 cup light brown sugar |
pinch cayenne pepper |
1 cup bourbon |
salt and freshly ground black pepper |
8 large sweet potatoes, par cooked and cut into 2-inch dice |
3/4 cup toasted chopped pecans |
Directions:
1. Cook's Note: The potatoes can either be roasted or boiled to par-cook them.
2. Preheat the oven to 375 degrees F.
3. Combine the butter, molasses, brown sugar and cayenne in a medium saucepan and cook over medium heat until smooth, about 5 minutes. Increase the heat to high, add the bourbon and cook for 2 minutes to allow alcohol to burn out. Season with salt and pepper.
4. Put the potatoes in a large baking dish, pour the molasses mixture over and toss to coat. Roast in the oven, stirring a few times, until the potatoes are cooked through and glazed, about 20 minutes. Remove to a platter and top with the pecans.
5. Alternatively, this can be done in a large saute pan: Melt the butter, molasses, brown sugar and cayenne over medium heat. Add the bourbon and let the alcohol cook out. Add the potatoes and cook until glazed over medium-high heat. Transfer to a platter and top with the pecans.
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