Sweet Potatoes Bourbon Glazed Spicy
Infuse your table with bold, crowd-pleasing flavors with this irresistible Sweet Potatoes Bourbon Glazed Spicy recipe! Tender roasted sweet potatoes are coated in a rich, glossy glaze made from brown sugar, maple syrup, and a splash of bourbon, offering a smoky-sweet depth, while a hint of cayenne pepper delivers just the right kick of spice. The caramelized edges of the sweet potatoes balance beautifully against the warm notes of cinnamon, creating a side dish that's equal parts comforting and exciting. Finished with optional toasted pecans for crunch and a sprinkle of parsley for freshness, this recipe is perfect for holiday feasts or an elevated weeknight dinner. Quick to prepare in under an hour, this side dish is sure to be a standout on any table!
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Recipe Information
Ingredients
- 4 medium Sweet potatoes
- 0.5 cup Brown sugar
- 3 tablespoons Maple syrup
- 2 tablespoons Bourbon
- 4 tablespoons Butter
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cayenne pepper
- 0.25 teaspoon Salt
- 0.25 cup Pecans (optional, for garnish)
- 1 tablespoon Chopped parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easy cleanup.
Peel the sweet potatoes and cut them into 1-inch cubes for even cooking.
Spread the sweet potato cubes onto the prepared baking sheet in an even layer and set aside.
In a small saucepan over medium heat, combine the brown sugar, maple syrup, bourbon, butter, ground cinnamon, ground cayenne pepper, and salt.
Stir the mixture continuously until the butter melts and the sugar dissolves, forming a smooth glaze. This should take about 3-4 minutes.
Pour half of the glaze over the sweet potatoes on the baking sheet, tossing them gently to coat evenly.
Place the sweet potatoes in the preheated oven and roast for 20 minutes. Stir the sweet potatoes halfway through the cooking time to ensure even browning.
After 20 minutes, remove the sweet potatoes from the oven and pour the remaining glaze over them. Toss again to coat.
Return the sweet potatoes to the oven and roast for an additional 15-20 minutes, or until they are tender and caramelized.
Garnish with chopped pecans and parsley if desired, and serve immediately.
Nutrition Facts
Calories |
1553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1194 mg | 52% | |
| Total Carbohydrate | 221.7 g | 81% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 135.0 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 262 mg | 20% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 244 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
