Sweet Potatoes with Bourbon and Maple (2024)

1 1/2 cups strong hot coffee

9 tablespoons pure maple syrup

3 tablespoons (packed) dark brown sugar

1/2 teaspoons instant espresso powder

1/3 cup bourbon

9 tablespoons unsalted butter, divided

Kosher salt and freshly ground black pepper

5 pounds red-skinned sweet potatoes (about 8 medium), peeled, cut into 2 1/2"-3" pieces

3 tablespoons olive oil

1/2 cup chopped smoked almonds (or toasted almonds)

Leave a Review

• As my husband said, these were yucky! We really did not care for the strong flavor of coffee in this application, even though we are coffee drinkers. We found the sweet potatoes very bitter, and the smoked almonds added nothing.

  • Anonymous

  • Tucson, AZ

  • 11/20/2021

• I've made this dish as-is twice for previous Thanksgivings. In 2020, it's a more intimate affair of 2. Took inspiration from the flavors for a quicker taste of the holidays without the commitment and special trips to the grocery store. Toasted pecans in melted butter, then deglazed with bourbon and maple syrup. Added a packet of freeze dried coffee granules and a sprinkle of cinnamon instead of pepper for a sweeter take. Topped baked sweet potatoes... yummy! The answer to many previous coffee strength questions... the less liquid to reduce, the quicker this recipe becomes.

  • Anonymous

  • ATL

  • 11/23/2020

• Did anyone omit the bourbon, or use a substitute?

  • Abbeycat

  • Canada

    See Also

    Carrot Pancakes with Salted Yogurt

  • 10/5/2020

• I made this for the first time on Thanksgiving day and it will now be my "standard" for Thanksgiving sweet potatoes. Everyone enjoyed them as they are not overly sweet and have a nice depth of flavor. A definite keeper.

  • earodgers

  • Phila, PA

  • 12/1/2019

• Can't rate this yet b/c I haven't made it. Just asking a question here. Can someone tell me what is meant by strong coffee? Not sure how strong to make it. When I normally make coffee in my drip coffee maker I used 2 Tbs for every 8 oz of water. To make it "strong" should I use 2 Tb for every 4 oz of water? Strong is so subjective. If any of you who made this have a recommendation I'd appreciate it.

  • Anonymous

  • Bothell, WA

  • 11/18/2018

• This is an amazing, delicious recipe for sweet potatoes and a refreshing departure from the sickening sweet glazed ones of the past. We followed the recipe exactly. And we baked the potatoes four hours ahead, put in oven proof serving dish, and reheated them for 30 minutes on 350 and 15 more minutes at 375. I poured all of the glaze on top and they were amazing. Compliments from everyone at the table. Don't worry about the comments pertaining to bitterness or coffee. This is a sophisticated, slightly sweet dish that is the perfect complement to other Thanksgiving fare. It's a keeper!

  • gloj

  • Pittsburgh, PA

  • 11/24/2017

• I made this as written and thought it was fantastic. The sweet potatoes get slightly crisp, and when you spoon the sauce over them it's wonderful. I brought it to my office Thanksgiving potluck, and everyone enjoyed it.

  • little_bluestem

  • Atlanta, GA

  • 12/21/2015

• I'm not a coffee drinker, so I skipped that part, but these were fantastic!

  • katmarch2879

  • Alexandria VA

  • 5/6/2015

• This is a fantastic recipe and was easily the favorite at our Thanksgiving table this year. Even people who didn't normally like sweet potatoes loved this. Will definitely make it again.

  • Anonymous

  • Newport, RI

  • 12/15/2014

• Fabulous modern take on an often-maligned Thanksgiving staple. Great depth of flavor, and especially good that you can make it ahead. A huge hit with my family!

  • NashvilleCooks

  • 11/28/2014

• I followed many reviews for this recipe and did some of my own things. I attempted to make this lactose free and used ghee for the sauce. I made a roux with about 1T of sauce and 1/2 T of flour, whisked it into the sauce and it helped thicken it right up. I did use the regular amount of coffee and espresso powder but added an extra T of syrup. It turned out fantastic! When the sauce reduced it was plenty thick at about 2/3 c and I didn't feel it needed any more reducing so I just have extra sauce! Great recipe and I'll be making it again!

  • harangs

  • 11/25/2014

• Do these have much of a coffee flavor? Usually any thing that has strong hot coffee at the start is a no go for me,.

  • troybenbow

  • 11/22/2014

• Simple, delicious. When tasting the sauce my eight year old boy commented it needed some vanilla bean. So, yes, I too am rating a recipe with a modification. Frankly, I think the vanilla added depth - vanilla, brown sugar, coffee,maple syrup and sweet potatoes! Hard to go wrong with that combo.

  • jcrookmason

  • California with southern raisin'

  • 11/10/2014

• I would like to clairfy my earlier comment. I completely understand and appreciate users suggestions for alterations to the recipes. I value the information others have to share. What I don't understand is giving the recipe a fork rating based on a recipe that was altered.

  • kandis

  • 3/2/2014

• This recipe struck the perfect note of savory & divine. I am not a fan of sugary sweet potatoes. I also suggest a wide pan and a substitute of 2Tsp of "Via" French roast instant coffee for the illusive cappuccino powder.

  • maz052163

  • Phoenix, AZ

  • 11/29/2013

TagsBourbonWhiskeyAlcoholBeveragesCoffeeSouthernAmericanSweet PotatoPotatoRoot VegetableVegetableAlmondNutSideDinnerGluten FreeVegetarianMeal PrepRoastFallBon Appétit