Goodbye marshmallows and hello bourbon! We’ve given the standard sweet potato casserole a sophisticated twist. Hasselback-cut potatoes make an impressive presentation while bourbon, brown sugar and broth come together for a fabulous flavor combination.
cost per recipe: $5.67
The price is determined by the national average.
medium sweet potato (about 3 pounds)
cup Swanson® Chicken Broth
cup packed brown sugar
teaspoon ground cinnamon
teaspoon kosher salt
teaspoon ground black pepper
tablespoons butter, melted
cup chopped pecans
Set the oven to 425°F. Using a sharp knife, make crosswise cuts into the potatoes (1/8-to 1/4-inch apart) almost all the way through but leave the bottoms intact so that the slices stay connected at the bottom. Arrange the potatoes in a 13x9x2-inch baking dish. Fan the slices of the potatoes open slightly.
Stir the broth, bourbon, brown sugar, cinnamon, salt and black pepper in a small bowl. Brush the potatoes with the butter, making sure it gets in between the slices. Spoon or brush the bourbon mixture over the potatoes, again making sure it gets in between the slices.
Bake for 45 minutes or until the potatoes are tender and the liquid in the bottom of the dish is reduced to about 1/2 cup. Sprinkle the potatoes with the pecans. Spoon or brush the bourbon mixture from the bottom of the dish over the potatoes.
Bake for 5 minutes. Spoon or brush any remaining bourbon mixture from the bottom of the dish over the potatoes just before serving.