Jack Daniels Sweet Potatoes

This is the week where I flex my culinary muscles and am in my prime.  I love Thanksgiving, maybe a little bit more than Christmas, because it comes without the pressure of gift giving.  Even though this is a quasi cooking blog, I'm letting everyone down with the lack of recipes.  So today's recipe is brought to you by the lovely Cindi Cotes, a hot grandma who, sadly, works for my competitor.  Of course, I'm trying to remedy that problem by recruiting her mercilessly, and eventually I will prevail.   

 

Can you believe she's a grandma?  Neither can I.  She wears skinny jeans, too!  Damn her.

So Cindi is sharing with us her recipe for Jack Daniels Sweet Potatoes.  Take it away, hot grandma!

Okay, so, you don't necessarily need to be a lover of Kentucky Bourbon, however you must not have a huge dislike of the taste or these will all wind up in the garbage.  My kids eat them, and my parents eat them, and up until about four years ago, all they were used to were the brown sugar and marshmallow version of sweet potatoes that I grew up with.  I don't necessarily like to mess with a good thing, but when I found this recipe and knew how much Rick likes his Jack, I figured I couldn't miss.  And I was right...these are on the table every Thanksgiving and Christmas.

Jack's Sweet Potatoes

 

1 C light brown Sugar

2 TBSP Corn starch

1/2 tsp nutmeg

2 tsp salt

1/2 C water

1 TBSP lemon juice

1/3 C Jack Daniels

6 large sweet potatoes, cooked and cubed

 

Combine sugar, nutmeg, salt and cornstarch in a sauce pan.  Stir in water.  Cook until clear and sugar is dissolved.  Stir in lemon juice and Jack. Mixture will be syrupy.

Place potatoes in a buttered casserole.  Pour the Jack Daniels syrup over the top and cover.  Bake for 30 minutes at 375.

 

Remove from oven, uncover, top with marshmallows and place under broiler until marshmallows are browned.