BRULEE SWEET POTATO
Steps:
- Preheat the oven to 400 degrees F.
- Prick each sweet potato 7 or 8 times with a fork, then place the potatoes on a nonstick baking sheet.
- Bake until very tender at the center and the skins are starting to wrinkle, 50 to 60 minutes. Remove from the oven and split the potatoes down the center to open.
- Whisk together the cinnamon, vanilla extract and 2 teaspoons water. Brush the centers of the potatoes with the liquid. Cool completely in the refrigerator, about 2 hours.
- When ready to serve, open the potatoes like a book and sprinkle each with 1 tablespoon coconut sugar. Using a kitchen torch, brulee the sugar until it melts and turns an even darker, almost black color. Allow to cool for 2 to 3 minutes, so the sugar firms up and becomes a tasty little crackle. Serve immediately.
BOURBON-SWEET POTATO BRULEE
Steps:
- Preheat the oven to 400 degrees F.
- Pierce the sweet potatoes all over with a fork, and then bake on a shallow baking pan until soft, about 1 hour (no need to wrap in foil). Remove the potatoes to cool. Lower the oven temperature to 325 degrees F.
- While the potatoes are cooling, whisk together the cream, brown sugar, bourbon, salt, and nutmeg. (You could also add cinnamon, though it may suggest pumpkin pie flavors and will over shadow the smoky bourbon flavor.)
- Peel the potatoes, and then cut into 2-inch pieces and mash until very smooth. Add the mashed potatoes to the cream mixture and whisk well to thoroughly combine.
- Pour the mixture into a 2-quart flameproof baking dish and bake 40 to 45 minutes. The custard will be firm but not dry looking when done.
- When ready to serve, evenly sprinkle the turbinado sugar over the top. Position the blowtorch flame just above the sugar and move the flame back and forth in rows until the entire top is slightly burnt. Let stand until the sugar hardens, about 4 to 5 minutes, and then serve. (No blowtorch? Run the dish under the broiler, 4 inches from the flame, about 5 to 8 minutes.)
SWEET POTATO CRèME BRûLéE
Try a classic French dessert in a new way - sweet potato adds a twist to luscious cream and egg custard with a burnt sugar crust.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 9h35m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Butter 10-inch quiche dish.* In medium bowl, mix mashed sweet potato, 1/4 cup brown sugar and the lemon juice. Spoon mixture into quiche dish.
- In 2-quart saucepan, stir together whipping cream, granulated sugar, egg yolks and vanilla. Cook over medium-low heat about 15 minutes, stirring frequently, until hot (do not boil). Pour over sweet potato mixture. Place dish in shallow pan. Place pan in oven. Pour enough boiling water into pan to depth of 3/4 inch (about halfway up side of dish).
- Bake 1 hour or until knife inserted in center comes out almost clean. Carefully remove dish from water. Cool on cooling rack. Cover; refrigerate at least 8 hours.
- Set oven control to broil. Sprinkle custard with 1/3 cup brown sugar; place dish in 15x10x1-inch pan. Broil with top 4 to 6 inches from heat 3 to 5 minutes or until sugar is melted. Let stand 5 minutes before serving.
Nutrition Facts : Calories 360, Carbohydrate 61 g, Fat 2, Fiber 3 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 420 mg
BOURBON SWEET POTATO FLUFF
You know us Southerners...we love our bourbon and sweet potatoes and pecans. This is a combination of the three. This recipe freezes well. From my mother's big plastic bag of recipes.
Provided by mary winecoff
Categories Yam/Sweet Potato
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Put sweet potatoes, butter, eggs, pineapple, condensed milk, brown sugar and bourbon into bowl. Beat with mixer. The more you beat the fluffier. Pour into buttered casserole.
- Topping: Mix and sprinkle on top of casserole. Bake at 350 degrees for 30 minutes.
Nutrition Facts : Calories 614.4, Fat 30.7, SaturatedFat 15.3, Cholesterol 144.6, Sodium 377.8, Carbohydrate 80.4, Fiber 4.8, Sugar 53.9, Protein 7.8
BOURBON SWEET POTATOES
Serve these bourbon-flavored sweet potatoes with our Salt and Pepper Turkey. Place the sweet potatoes in the oven after the turkey has roasted for an hour.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h15m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Arrange sweet potatoes in a 9-by-13-inch baking dish. Add sugar and bourbon and toss to combine; season with salt and pepper. Bake until sweet potatoes are tender and glazed, 1 to 1 1/2 hours, tossing every 30 minutes. Stir in butter before serving.
Nutrition Facts : Calories 268 g, Fat 4 g, Fiber 6 g, Protein 3 g
BOURBON SWEET POTATO CASSEROLE
For those who don't usually like sweet potatoes - they love this! I made this for a Thanksgiving potluck at work and everyone loved it so much they requested it year after year and for every pot luck we did!
Provided by emmapeal
Categories Yam/Sweet Potato
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Put sweet potatoes in blender with eggs, brown sugar, milk, oleo and bourbon.
- Blend.
- Add pineapple last to avoid completely liquifying it.
- Blend.
- Pour mixture into a greased 2 1/2 qt casserole.
- Scatter nuts over mixture.
- Bake at 375 for 45 minutes or until it bubbles well.
SWEET POTATOES WITH BOURBON AND BROWN SUGAR
These silky mashed sweet potatoes are spiced with cloves, nutmeg and a little black pepper, brightened with lemon zest, and spiked with bourbon (or orange juice, if you'd prefer). Puréeing them in a food processor yields the smoothest, airiest texture, but for something a little more rustic, you could mash them by hand. Whichever you choose, these reheat well, either in a microwave or in a pot over low heat.
Provided by Melissa Clark
Categories dinner, casseroles, vegetables, side dish
Time 4h
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Wrap potatoes in foil, place on a rimmed baking sheet, and bake until tender, about 1 hour. Let rest until cool enough to handle but still warm, then remove the foil and peel off the skins.
- Add sweet potatoes to a food processor, along with butter, brown sugar, bourbon or juice, lemon zest, salt, nutmeg, pepper and cloves. Purée until smooth. (Or, for a chunkier texture, mash them by hand.) Taste and add salt, sugar or both if you like. Serve while still warm or reheat before serving.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 2 grams, Carbohydrate 30 grams, Fat 6 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 192 milligrams, Sugar 8 grams, TransFat 0 grams
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- Bake the sweet potatoes for 1 hour in the oven on a baking sheet. When done, let cool for 5 minutes. Peel the skin off of the potatoes and rice them with a potato ricer into a large bowl. Set aside.
- In a medium bowl with an electric hand mixer, cream together unsalted butter, granulated sugar, and brown sugar until creamy and fluffy, about 3 minutes. Add eggs, vanilla, spices, and salt, and beat until all incorporated. Mix in evaporated milk and bourbon, then add the mixture to the sweet potatoes in the large bowl. Whisk together by hand until smooth and creamy then pour the filling into your unbaked pie shell.
- Bake your sweet potato pie on the bottom rack of the oven for 50 minutes to 1 hour or until the center of your pie is just a little jiggly. It'll be puffy when it comes out but will deflate as it cools. Let cool to room temperature before starting the brulee process.
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