Kentucky Bourbon Sweet Potatoes Recipe

Ingredients

3 1/2 lb canned, vacuum-packed sweet
1 potatoes
1 cup sugar
1/3 cup bourbon
1/2 cup butter or margarine
1/2 tsp vanilla extract
2 cup miniature marshmallows


Directions

Fresh sweet potatoes, cooked until soft and then
peeled, can be substituted for the vacuum packed ones.
Don't use drained, canned in syrup as they are too
moist.

Preheat oven to 350.

Put sweet potatoes in a large heavy saucepan and cook
over medium heat, stirring frequently, until heated
through.

Mash sweet potatoes. Add sugar, bourbon, butter and
vanilla; beat until well blended. Turn into a
2-quart, shallow baking dish. Sprinkle marshmallows
over top.

Bake, uncovered, 30 minutes, or until marshmallows are
golden.

From: McCall's Great American Recipe Card Collection


Servings: 9 servings

 

 

Kentucky Bourbon Sweet Potatoes Recipe brought to you by Recipe Ideas


Categories: Potato; Vegetable


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Recipes as an idea can be traced way back into the distant past, at least as far into history as pharonic Egypt, and quite possibly further than that. In practice though, generally, these ancient records were just very simple hieroglyphic instructions for preparing meals.

In an interesting twist, the oldest recipe found, according to experts are a few stone tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated.

Later on, in The time of the romans 25BC a roman called Apicius created a few scripts showing how to cook the recipes enjoyed by wealthy roman citizens. He tells us how the meals of wealthy Romans were divided into starters, entrees and afters, something that is very familiar to us today. This early Roman chef tells us how the Roman chefs made use of a good variety of aromatic flavors, including a few you will know such as basil, fennel and dill.

Over the succeeding few centuries, the families of Europe strove to serve the best banquets, and as a consequence, the best chefs and their recipes increased in prestige. Notwithstanding that, it was during the 1800s that cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and writing down popular recipes of the day.

When we get to the 20th century, cookbooks were greatly in demand due to more people being able to read, people having increased leisure time and a general increase in wealth.

The TV revolution gave us TV chefs and the spin-off recipe books.

Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes such as those found on sites such as this.

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We hope you enjoy this Kentucky Bourbon Sweet Potatoes recipe.

 


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