For years on Thanksgiving I made some form of the sweet potatoes I grew up with. I mostly made them for my dad, he loved the sweet potato casserole with the marshmallows on top. I continued making them for a couple of years after he passed away but then one year my nieces and I were gathered in the kitchen talking about our menu and we realized, no one else really liked this casserole. It was time for a change.
I will admit, sometimes even simple dishes we don't like much can stir up so many memories. I am sure I will make the sweet potato casserole with marshmallows again or maybe a small amount just to have it at the table. But for now, it's time to make something different.
This is the recipe we went with last year, it was definitely sweet too but different. The flavor combination in here is amazing, bourbon, maple syrup and some bitter coffee to add another dimension. All topped off with some crunchy and toasty wonderful pecans. Are you looking for something new to do with your sweet potatoes this year. Try this - it won't disappoint.
recipe from bon appetitIngredients:
1 1/2 cups strong hot coffee
9 tablespoons pure maple syrup
3 tablespoons dark brown sugar
1/2 teaspoon instant espresso powder
1/3 cup bourbon
9 tablespoons unsalted butter, divided
Kosher salt and freshly ground black pepper
5 pounds sweet potatoes (about 8 medium), peeled, cut into 2 1/2-inch–3-inch pieces
3 tablespoons olive oil
*1/2 cup chopped smoked almonds (or toasted almonds)
*I subbed pecans
- Stir together the coffee, maple syrup, sugar, and espresso powder in a medium saucepan over medium-high heat until sugar dissolves. Bring combination to a boil and cook until thickened and reduced by half, about 6-7 minutes.
- Remove the syrup from heat and add in the bourbon and 2 tablespoons butter. Reduce heat to medium and simmer until sauce is reduced to about 3/4 cup, 40-45 minutes (mixture should be thick enough to coat a spoon, but not sticky, and will thicken as it cools). Season to taste with salt and pepper. This sauce can be made 2 days ahead.
- Arrange racks in upper and lower thirds of oven and preheat to 425°. Melt the rest of the 7 tablespoons butter in a small saucepan and pour into a large bowl. Add the chopped sweet potatoes and oil and season with salt and pepper. Divide potato mixture between 2 large rimmed baking sheets and roast, turning potatoes often and rotating sheets halfway through, until potatoes are tender and start to turn golden brown and crisp around the edges, 30-35 minutes. This step can also be done ahead, rewarm the potatoes and the sauce before serving..
- Transfer the cooked potatoes to a serving platter. Drizzle some of the warm sauce over the top and sprinkle with nuts. There will be some sauce left over, serve on the side for anyone wanting more.
- Last year I made White Bean and Kale Soup
- Two years ago I made Honey and Goat Cheese Chicken
- Three years ago I made Holiday Coasters
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