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Bourbon-Sweet Potato Stacks

Bourbon-Sweet Potato Stacks

Southern Living NOVEMBER 2004

  • Yield: Makes 12 servings


  • 6 medium-size sweet potatoes
  • 1/2 cup chopped pecans
  • 6 tablespoons butter, melted
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup orange juice
  • 1/2 cup bourbon
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • Garnish: pecan halves


Bring sweet potatoes and water to cover to a boil in a large Dutch oven over high heat. Reduce heat, and cook 30 to 45 minutes or just until potatoes are tender. Drain and let cool to touch; peel. Cut ends off, and discard. Cut remaining potato into 1-inch-thick rounds. Arrange slices evenly into 12 stacks in a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with chopped pecans.

Combine butter and next 6 ingredients; pour evenly over potatoes.

Bake at 350° for 25 minutes or until thoroughly heated. Garnish, if desired.


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Bourbon-Sweet Potato Stacks Recipe