Kentucky Bourbon Sweet Potatoes Recipe -
Kentucky Bourbon Sweet Potatoes Recipe
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Kentucky Bourbon Sweet Potatoes

Recipe by  

"This recipe was been in the family for years, I don't know where it came from. The only thing I changed was amount of bourbon. If you prefer to use canned sweet potatoes, it takes three (18 ounce) cans."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Arrange sweet potatoes in a 9x13 inch baking dish.
  3. Combine sugar, butter, bourbon and vanilla extract in a large saucepan and heat to a boil. As soon as the sauce comes to a boil pour it over the sweet potatoes.
  4. Bake 30 to 40 minutes or until the sweet potatoes are soft.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Aug 02, 2003

I love this recipe, my mother used to make it when I was a kid... she used 1/2 cup white sugar and 1/2 cup brown sugar! Try it..

Most Helpful Critical Review
Jan 05, 2012

I could not get the sweet potatoes fully cooked or covered by juice. I would either cook the sweet potatoes first and then bake them, or use less potatoes so they'd be fully covered.

Dec 02, 2003

This is the absolute BEST (and easiest) recipe for sweet potatoes I've found. I substituted brown sugar for the white & ended up having to bake it a bit longer. It was a HUGE hit, a MUST try even if you THINK you don't like sweet potatoes!

Apr 13, 2009

I made this for a crowd - it was a big hit - especially with my husband! I did make a couple of substitutions - I used 8 large potatoes and doubled the sauce. I used brown sugar and some honey - not quite 2 cups total but close. I stirred and turned the potatoes several times and sprinked the top with a little cinnamon. You couldn't taste a lot of liquor - just a hint which surprised me. It was clearly an adult sweet potato recipe - not the cloyingly sweet marshmallowy mess and we really, really liked this one. A real winner in our book.

May 17, 2006

I've made these with fresh sweet potatoes and canned as well. The canned don't need to cook as long, but are almost as good as starting with fresh - and certainly a time saver. I really love this recipe! I've also used Jack Daniels for the whiskey and substituted Splenda or stevia herb for the sugar. You might want to cut back just a bit on the liquor as it can be overpowering for some. Great for the holidays!

Nov 23, 2008

At first I didn't think there was going to be enough sauce becuase the potatoes weren't even covered. Some other folks that have rated this recipe have thought so, too. But, you don't need to make more sauce, really! If you make more of anything, then make more of everything! (You're going to need a big baking dish, and turn occassionaly to help cook evenly.) The potatoes will definitely cook down and the sauce will thicken up, and this side dish will be the first one gone at any potluck!!

Nov 10, 2003

I just made this recipe for Thanksgiving and my guests loved it. I tried it with half white sugar and half brown sugar as another reviewer recommended. I did make sure that upon heating the sugar, bourbon, butter and vanilla on the stove that all ingredients were completely disolved to avoid a "sugary" texture.Although the butter and bourbon mixture was never completely absorbed by the sweet potatoes, the resulting dish was excellent.(I am at high altitude, and some foods react differently than they would at lower altitudes.)Thank-you for sharing this recipe, Mozelle! You helped make our Thanksgiving a delicious one!

Jul 23, 2003

Wonderful recipe,Mozelle! A rich buttery flavor that enhances the taste of the sweet potato without the cloying sweetness we all dread at Thanksgiving. I'll be serving more sweet potatoes!


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  • Calories
  • 529 kcal
  • 26%
  • Carbohydrates
  • 93.6 g
  • 30%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 11.7 g
  • 18%
  • Fiber
  • 10.2 g
  • 41%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 269 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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