Candied Yams with Ginger and Bourbon: I love candied yams, and this version is kicked-up by the addition of some good old Bourbon – I use Jack Daniels.
Candied Yams with Ginger and Bourbon
2 ½ pounds sweet potatoes, scrubbed
2 large eggs, lightly beaten with a fork
3 tablespoons unsalted butter, melted plus more for the preparing the pan
½ cup packed dark brown sugar
1 teaspoon salt
½ teaspoon ground cinnamon
1 teaspoon fresh grated ginger (or more to taste)
¼ teaspoon freshly grated nutmeg
¼ cup milk
1 teaspoon real vanilla extract
¼ cup Bourbon
¼ cup coarsely chopped pecans (optional)
Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool.
Turn the oven down to 350 degrees F. Peel the skins off the sweet potatoes and turn into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, milk, vanilla and pepper to taste. In a small pan carefully heat the Boubon and then ignite with a long match. Swirl over the heat until the flame goes out. Add the de-alcoholized Bourbon to the mixture. Whisk the mixture until smooth.
Butter an 8 by 8-inch casserole. Pour the sweet potato mixture into the pan. Sprinkle the top with the pecans (optional). Bake for 30 to 40 minutes until a bit puffy. Serve immediately.
This is a perfect Thanksgiving Recipe!
Recipe for Candied Yams with Ginger and Bourbon Serves 6