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Kentucky Bourbon Sweet Potatoes

"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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1 h servings 529 cals
Original recipe yields 8 servings


  • Calories:
  • 529 kcal
  • 26%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 93.6g
  • 30%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 269 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


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

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Read all reviews 63
  1. 81 Ratings

Most helpful positive review

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

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.

Most helpful
Most positive
Least positive

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..

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 eve...

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...

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 t...

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 ...

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 suga...

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!

This was really good. I cut the amount of sugar in half and added a quarter cup of honey for a more earthy flavor. I also covered the dish as others had suggested and mixed the potoates every ...

Fantastic! A few changes, however, add some zip. I used brown sugar instead of white. Added 1 tsp. cinnamon and 1/2 tsp. nutmeg (I used freshly grated) Mmmmmmmmmmmmm! The bourbon cooks away...