Bourbon Sweet Potato Surprise
Below is a modified version of "Sweet Potato Surprise" found in the Better Homes and Gardens magazine from November 1966. This is a great alternative to your typical sweet potato thanksgiving dish. This recipe has a fruity sweetness with the added apricots and orange peel. Adding the bourbon gives it a surprisingly rich flavor.
2 1/2 lbs fresh sweet potatoes
1 1/4 cups brown sugar
1 1/2 tablespoons cornstarch
1/4 teaspoon salt
1/8 teaspoon cinnamon
1 teaspoon shredded orange peel
1 1-pound can (2 cups) apricot halves
2 tablespoons butter or margine
1/2 cup pecan halves
2 tablespoons bourbon (or to taste)
Boil sweet potatoes until cooked through. Remove when firm not mushy. Remove skins and slice sweet potatoes in thick slices. Place sweet potatoes in buttered 13” x 9” baking dish. In saucepan, combine brown sugar, cornstarch, bourbon, salt, cinnamon, and orange peel. Drain apricots, reserving syrup. Stir in 1 cup apricot, reserving syrup in cornstarch mixture. Cook and stir over medium heat till boil; 2 minutes. Add apricots, butter or margarine, and pecan halves; pour over sweet potatoes. Bake uncovered at 375 F for 25 minutes. Makes 6 Servings.