Let’s give this Thanksgiving and Christmas a little booze!
Roasted sweet potato with a crunchy streusel and bourbon! A side-dish or a dessert?
If you asked me, this could definitely be both! If you are hosting thanksgiving dinner tomorrow, make this casserole dish! I guarantee you people will be greatful!
I’m sorry but I do not have step by step picture for this recipes as I made it yesterday night and you guys know I don’t take pictures without natural light…I did get some shots of the final dish this morning tho, even with the ugly, rainy day I woke up to…
Ingredients (serves 12):
- 3 kg sweet potatoes
- ¼ cup bourbon
- 80 g unsalted butter, plus more for coating the dish
- 2 tsp grated orange zest
- 1 tsp salt
- 1 tsp ground cinnamon
- ¾ tsp nutmeg
- ¼ cup heavy cream
For the streusel topping:
- 3/4 cup packed dark brown sugar
- 3/4 cup all-purpose flour
- 1 teaspoon salt
- 100 g cold unsalted butter
Heat the oven to 180 C (375°F). Place the sweet potatoes on a foil-lined baking sheet and roast until very soft to the touch, about 45 minutes to 1 hour. Meanwhile, prepare the topping
Whisk the sugar, flour, and salt in a medium bowl until combined. Add the butter and, using a pastry blender or your fingers, cut it into the flour mixture until the butter crumbles.Cover and place in the refrigerator until ready to use.
Place the bourbon, butter, orange zest, salt, cinnamon, and nutmeg in a small saucepan over medium heat and cook, stirring occasionally, until the butter has melted and the mixture has started to bubble, about 5 minutes.
When the sweet potatoes are done roasting and are cool enough to handle, cut them in half lengthwise. Scrape the flesh out with a spoon and transfer it to a large bowl; discard the skins. Using a potato masher, mash the flesh until it’s almost smooth but some chunks remain. Add the bourbon mixture and the heavy cream and stir until evenly combined. Transfer the mixture to a greased baking dish.
Evenly sprinkle the streusel topping over the sweet potatoes. Bake until the streusel is golden brown, about 20 minutes. Let the dish cool down a bit before serving.
Then go for it and enjoy it!