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Baked Sweet Potatoes with Apricots and Bourbon

David Prince
Yield MAKES: About 10 servings
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.


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.