| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
November 19 |
1 |
servings |
INGREDIENTS
| 3 |
lb |
Large sweet potatoes; peeled and halved |
|
|
; crosswise |
| 1 |
c |
Packed light brown sugar |
| 2 |
|
Sticks unsalted butter |
| 1/4 |
c |
Water |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Bourbon; up to 1/3 |
INSTRUCTIONS
Preheat oven to 375F.
Cut each potato half lengthwise into fourths. Steam potatoes on a
steamer rack set over boiling water, covered, until just tender, 10
to 15 minutes, then cool, uncovered. Transfer to a buttered 3-quart
shallow baking dish.
Simmer brown sugar, butter, water, and salt, stirring occasionally,
until sugar is dissolved and syrup is thickened, about 5 minutes.
Stir in bourbon to taste. Drizzle syrup over potatoes and bake in
middle of oven, basting occasionally, until syrup is thickened, about
1 1/4 hours.
Cooks' note:
. Sweet potatoes may be made 1 day ahead and chilled, covered. Reheat
before serving.
Makes 8 servings.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 2592 Calories (kcal); 184g Total Fat; (65% calories from
fat); 2g Protein; 214g Carbohydrate; 496mg Cholesterol; 646mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
36 1/2 Fat; 14 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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