Martha Stewart Bourbon Sweet Potatoes

Martha Stewart Bourbon Sweet Potatoes are sticky, caramelized wedges with dark brown sugar and bourbon that come together in 75 minutes. Save this easy Thanksgiving side dish for holiday dinners, Christmas or Sunday supper, because it's a few ingredients recipe that bakes in one dish.

Toss the sweet potatoes in the baking dish every 30 minutes, because that is how the sugar and bourbon turn into a glaze that coats every wedge. Leave them untouched and the syrup pools at the bottom while the tops dry out.

Martha bakes the wedges low at 350°F for up to an hour and a half, so the sugar melts slowly into a glaze instead of scorching. She also saves the butter for the very end, which means it melts into the syrup as a rich finish instead of browning away.

Martha Stewart Bourbon Sweet Potatoes

0.0 from 0 votes

Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

260

kcal

Tender sweet potato wedges bake slowly in dark brown sugar and bourbon until they turn soft and glossy. Stirring in the butter at the end makes the glaze silky and rich.

Ingredients

• 3 1/2 pounds sweet potatoes, peeled and cut into 1-inch wedges
  

• 1/2 cup packed dark-brown sugar
  

• 2 tablespoons bourbon
  

• Coarse salt and ground pepper
  

• 3 tablespoons butter, room temperature
  

Directions

• Preheat the oven: Heat the oven to 350°F. Meanwhile, peel 3 1/2 pounds of sweet potatoes and cut them into 1-inch wedges.
• Arrange the potatoes: Spread the sweet potato wedges in a 9-by-13-inch baking dish. Keep them in a fairly even layer so they cook at the same pace.
• Add sugar and bourbon: Add 1/2 cup packed dark brown sugar and 2 tablespoons bourbon to the dish. Then toss everything together and season with coarse salt and ground pepper.
• Bake and toss: Bake for 1 to 1 1/2 hours, until the sweet potatoes are tender and glazed. Toss them every 30 minutes so the syrup keeps coating the wedges.
• Finish with butter: Take the dish out of the oven and add 3 tablespoons room-temperature butter. Stir until it melts into the glaze, then serve right away.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Victorinox Fibrox 8-inch chef's knife, OXO swivel vegetable peeler. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make bourbon sweet potatoes without alcohol?

Yes, you can leave out the bourbon and use 2 tablespoons of apple juice or water instead. The wedges will taste a little less smoky, but the brown sugar still builds a good glaze.

How do I store leftover bourbon sweet potatoes?

Let them cool, then keep them in an airtight container in the fridge for about 3 days. Reheat them in a 350°F oven until warmed through, since the microwave can make the glaze runny.

Can I make these ahead for Thanksgiving?

You can peel and cut the sweet potatoes a day ahead and keep them covered in cold water in the fridge. Drain and dry them well before baking, so the sugar clings instead of turning watery.

Can I bake them in a different dish?

A rimmed sheet pan works if you don't have a 9-by-13-inch dish, and the wedges may brown a bit faster. Check them early and toss them every 30 minutes just the same.

What is the most common mistake with this recipe?

Skipping the tossing is the biggest one, because the syrup collects at the bottom and the top wedges stay dry. Cutting the pieces unevenly is a close second, since smaller ones turn mushy while thick ones stay firm.