At this time of year, I’m always on the hunt for new dishes to try for Thanksgiving. When I was at IFBC, I won a cookbook called Born to Grill and it had a recipe for Bourbon (and black walnut) Sweet Potato Gratin. It sounded great.
I felt a little weird making a sweet potato dish because my mom always makes that. I still wanted to try it and I’m glad I did. The recipe called for just putting the black walnuts on top, but I tried that and it was a bit blah. I picked them all off, chopped them well and mixed with some brown sugar, butter and bourbon to make a crumble topping. Yum!! My mom is still the Sweet Potato Queen in my book, so she’s still making her dish for Thanksgiving, but if you’re looking for something still pretty traditional but with a little oomph, look no further!
Bourbon Sweet Potato Gratin
Recipe adapted from Born to Grill
3 lbs. large sweet potatoes, peeled and cubed
5 tbsp heavy whipping cream
1/4 cup bourbon, plus a little extra
1/4 cup butter, softened
2 tbsp unsulphured molasses
1 tbsp olive oil
1/2 tsp salt
3/4 cup walnut pieces
1 cup brown sugar
1/3 cup flour
1/3 cup butter
bourbon, to taste
Preheat oven to 375.
Boil or steam the sweet potato cubes until tender. Mash them with a potato masher, then stir in the cream, bourbon, butter, molasses, oil and salt. Taste for any additional seasonings needed. Spoon into a greased casserole.
Make the topping, mix all the topping ingredients together until it is a coarse mixture. Spoon evenly over potato mixture and bake for 20-24 minutes, until heated through and the topping has made a crust and is bubbling at the sides.