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
The History of Recipes
Transcribed cooking instructions as a concept can be found far back into history, in truth as far into history as the ancient Egyptians, and maybe even further. Interesting though that is, generally, these early records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe found, according to academics is a collection of stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote a number of scripts which described recipes enjoyed by his fellow Romans. In his publication, he tells us how the roman meals were separated into starters, main course and desserts, something we still use today. Additionally, he recounts how the cooks of Roman times made use of a good variety of spices and herbs, including many that are still in use today such as thyme, fennel and dill. As our culinary historical trip moves to more modern times we find two interesting recipe books dating from the 1300s - a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, they are unconnected to the indian curry that is familiar to us all today, but rather accounts of the types of food prepared for the wealthy. In the 15th century, people returning from the crusades brought back many new spices and herbs from the East, including spices such as coriander, parsley, and basil. The introduction of these new culinary ideas was responsible for a torrent in books on cooking, most of which still exist in private cookery archives. Over the following few centuries, the powerful and rich houses tried to serve up the most exotic banquets, and as a result chefs and their recipes were at a premium. However, it was during the nineteenth century that fine cooking and recipe books really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and recording the recipes that were being prepared for the better households. When we get to the 1900s, cook books are increasing in popularity mostly due to increased literacy, leisure time and having more disposable income. |
We hope you enjoy this Kentucky Bourbon Sweet Potatoes recipe.
