Jack Daniel's Whiskey makes mashed sweet potatoes a bit tipsy, but not the guests. The alcohol is burned off in the cooking. What's left is the deep, rich flavor of the whiskey. In this recipe, the sweet potatoes are sweetened with brown sugar and topped with pecans and/or marshmallows. This is a nice change from traditional sweet potatoes.
If you're a tee totaler, read here about alcohol substitutes. Just bear in mind, the flavor of the dish will be different, but can still be quite tasty.
This Tipsy Sweet Potatoes Recipe would make a great side for Thanksgiving dinner or any fall dinner. But do you know when white and sweet potatoes started to appear at Thanksgiving feasts? White potatoes didn't arrive from South America until the late 1600s. And sweet potatoes much later.
Instead, the side dishes at the first three-day Thanksgiving in 1621 included a multitude of plums, melons, grapes, cranberries, leeks, wild onions, beans, squash, pumpkins, Indian corn and Jerusalem artichokes. And stuffing was just herbs and onions -- no bread.
- 2 1/2 cups cooked, mashed sweet potatoes
- 4 tablespoons butter, softened
- 1/2 cup firmly packed light brown sugar
- Pinch of salt
- 1/3 cup Jack Daniel's Whiskey
- Pecan halves or miniature marshmallows for topping
- Heat oven to 325 degrees F.
- Combine sweet potatoes, butter, brown sugar, salt, and whiskey. Spoon into a greased 1-quart casserole. Top with pecans halves or marshmallows. Bake for 20 to 25 minutes until bubbly.
Recipe Source: "Jack Daniel's Spirit of Tennessee Cookbook" by Lynne Tolley and Pat Mitchamore (Rutledge Hill Press). Reprinted with permission.
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