Bourbon Pecan Hasselback Sweet Potatoes
Goodbye marshmallows and hello bourbon! We’ve given the standard sweet potato casserole a sophisticated twist. Hasselback-cut potatoes make an impressive presentation while bourbon, brown sugar and broth come together for a fabulous flavor combination.
Ingredients
6 medium sweet potato (about 3 pounds)
1 cup Swanson® Chicken Broth
0.25 cup bourbon
0.5 cup packed brown sugar
0.5 teaspoon ground cinnamon
0.5 teaspoon kosher salt
0.25 teaspoon ground black pepper
2 tablespoons butter, melted
0.5 cup chopped pecans
1 cup Swanson® Chicken Broth
0.25 cup bourbon
0.5 cup packed brown sugar
0.5 teaspoon ground cinnamon
0.5 teaspoon kosher salt
0.25 teaspoon ground black pepper
2 tablespoons butter, melted
0.5 cup chopped pecans
Instructions
Set the oven to 425°F. Using a sharp knife, make crosswise cuts into the potatoes (1/8-to 1/4-inch apart) almost all the way through but leave the bottoms intact so that the slices stay connected at the bottom. Arrange the potatoes in a 13x9x2-inch baking dish. Fan the slices of the potatoes open slightly.
Stir the broth, bourbon, brown sugar, cinnamon, salt and black pepper in a small bowl. Brush the potatoes with the butter, making sure it gets in between the slices. Spoon or brush the bourbon mixture over the potatoes, again making sure it gets in between the slices.
Bake for 45 minutes or until the potatoes are tender and the liquid in the bottom of the dish is reduced to about 1/2 cup. Sprinkle the potatoes with the pecans. Spoon or brush the bourbon mixture from the bottom of the dish over the potatoes.
Bake for 5 minutes. Spoon or brush any remaining bourbon mixture from the bottom of the dish over the potatoes just before serving.
Stir the broth, bourbon, brown sugar, cinnamon, salt and black pepper in a small bowl. Brush the potatoes with the butter, making sure it gets in between the slices. Spoon or brush the bourbon mixture over the potatoes, again making sure it gets in between the slices.
Bake for 45 minutes or until the potatoes are tender and the liquid in the bottom of the dish is reduced to about 1/2 cup. Sprinkle the potatoes with the pecans. Spoon or brush the bourbon mixture from the bottom of the dish over the potatoes.
Bake for 5 minutes. Spoon or brush any remaining bourbon mixture from the bottom of the dish over the potatoes just before serving.
Bourbon Pecan Hasselback Sweet Potatoes
Goodbye marshmallows and hello bourbon! We’ve given the standard sweet potato casserole a sophisticated twist. Hasselback-cut potatoes make an impressive presentation while bourbon, b...
Directions
Print
Set the oven to 425°F. Using a sharp knife, make crosswise cuts into the potatoes (1/8-to 1/4-inch apart) almost all the way through but leave the bottoms intact so that the slices stay connected at the bottom. Arrange the potatoes in a 13x9x2-inch baking dish. Fan the slices of the potatoes open slightly.Stir the broth, bourbon, brown sugar, cinnamon, salt and black pepper in a small bowl. Brush the potatoes with the butter, making sure it gets in between the slices. Spoon or brush the bourbon mixture over the potatoes, again making sure it gets in between the slices.Bake for 45 minutes or until the potatoes are tender and the liquid in the bottom of the dish is reduced to about 1/2 cup. Sprinkle the potatoes with the pecans. Spoon or brush the bourbon mixture from the bottom of the dish over the potatoes.Bake for 5 minutes. Spoon or brush any remaining bourbon mixture from the bottom of the dish over the potatoes just before serving.
Ingredients
6 medium sweet potato (about 3 pounds)1 cup Swanson® Chicken Broth0.25 cup bourbon0.5 cup packed brown sugar0.5 teaspoon ground cinnamon0.5 teaspoon kosher salt0.25 teaspoon ground black pepper2 tablespoons butter, melted0.5 cup chopped pecans
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