You might have noticed that Brian and I like to add a little splash of booze to some of our recipes from time to time, especially sweets like our Tipsy Blondies or the Bourbon-Apple Oatmeal Cookies. Recently, we tried to take our love of cocktails to a different dish—a side dish.
We served these Bourbon-Maple Roasted Sweet Potatoes at brunch with some baked eggs, but the dish would work equally as well along side your dinner. It took less than 5 minutes to prep and then we were free to work on other things while the dish baked up. The end result is a roasted sweet potato that has an extra little touch of something that will make you smile as you eat it. And isn’t that what good food is all about?
Bourbon-Maple Roasted Sweet Potatoes
Makes 2 servings
- 1 pound sweet potatoes (1 large or 2 small), cut to a 1/4-inch dice
- 1/2 tablespoon olive oil
- 1/2 tablespoon maple syrup
- 1 teaspoon bourbon
- 1/2 teaspoon cinnamon
- kosher salt
1. Preheat oven to 375ºF. In a medium bowl, add the sweet potatoes, olive oil, maple syrup, bourbon and cinnamon. Toss to coat and spread in an even layer on a baking sheet. Season with salt and roast for 15 minutes, use a spatula to flip the sweet potatoes over, return to the oven and roast for 10 to 15 minutes more or until browned and cooked through.
SWWU Tip 1: It’s easy to double or triple this recipe and make enough for a crowd (or leftovers).