BOURBON PEAR SWEET POTATOES:

Our traditional Thanksgiving Sweet Potato Casserole always featured sweet potatoes sweetened with brown sugar, crushed pineapple and gooey, toasty marshmallows melted on top.  As a kid, I considered this to be a perfect vegetable.

My tastebuds have mellowed but I still love sweetly delicious Sweet Potato Casserole – with some modifications.  Pears, pecans and bourbon!  Brown sugar and lots of butter remain from the base recipe now enhanced with pears – not pineapple – and bourbon, which kicks up every recipe!

The casserole is easy to make and can be partially prepared the day before with the final touches added while the turkey cooks and then baked for about 40 minutes during cocktails.

Ingredients:

4       sweet potatoes

2       pears – Cored and sliced

1/2    cup brown sugar

1/2    strip butter  (4 tablespoons)

1/3    cup pecans

1/2    cup bourbonList

Directions:    Preheat oven to 350F

1. Microwave sweet potatoes for 4 minutes or until just beginning to soften.  Time will vary depending on size of potatoes.  Allow to cool then peel and slice in about 1/8” slices.  

2. Butter oven-proof casserole dish and layer potato slices with butter dots scattered across each layer.  

3. Evenly spread ¼ cup brown sugar over top layer of potatoes.

4. Arrange pear slices across top of casserole. 

5. Spread remaining ¼ cup brown sugar across pears and sprinkle pecans evenly on top.

6. Slowly pour bourbon across the entire casserole.

7. Bake in 350F oven for 40-45 minutes until fork inserted into potatoes determines they are soft.  The time will vary depending on thickness of potato slices but don’t overcook so that potatoes become mushy.

8. Serve and enjoy!  Be sure to encourage your guests to dig deep for the “gravy.”   

   TIP: Casserole can be prepared ahead with first two steps and refrigerated for assembly the next day. Remove the casserole from the fridge and allow to temper for at least 30 minutes

Servings:

4-6

Time:

Prep: 20 minutes

Cook: 35-40 minutes

Difficulty: