Baked Sweet Potatoes with Apricots and Bourbon

Baked Sweet Potatoes with Apricots and Bourbon Recipe
David Prince
Apricots and a few shots of bourbon add complex flavor to this simple baked sweet potato dish. Ten servings make this dish a great choice for a crowd, and you can do a lot of the preparation up to 2 days ahead of time.


MAKES: About 10 servings

Recipe from


Nutritional Information

Calories 283
Caloriesfromfat 21 %
Protein 3 g
Fat 6.6 g
Satfat 3.9 g
Carbohydrate 54 g
Fiber 5.4 g
Sodium 88 mg
Cholesterol 16 mg


1/3 cup bourbon
1/2 cup chopped dried apricots
5 pounds red garnet or jewel sweet potatoes (sometimes sold as yams)
1/2 cup firmly packed brown sugar
1/3 cup butter
1 teaspoon vanilla


1. In a small bowl, pour bourbon over dried apricots.

2. Scrub sweet potatoes and pierce each in several places with a fork. Place potatoes on oven rack or in a single layer on a baking sheet. Bake in a 350° oven until potatoes are soft when pierced, about 1 1/2 hours. Let stand until cool enough to handle, about 20 minutes.

3. Peel the sweet potatoes and place in a large bowl. Add brown sugar, butter, and vanilla to the bowl and mash with a potato masher or a fork until mixture is only slightly chunky. Stir in apricots and bourbon. Spoon into a shallow 2 1/2-quart baking dish and spread level.

4. Bake, uncovered, until hot in the center, about 30 minutes. Serve warm.


If you like, you can prepare the dish through step 3 up to 2 days ahead; cover airtight and chill. Unwrap and bake as directed in step 4.

Karen Christie, Sacramento, CA,


November 2004
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