bourbon washed sweet potatoes and pears

This delightful dish combines the natural sweetness of sweet potatoes and pears with the rich flavor of bourbon for a truly decadent and comforting treat. Sweet potatoes, a beloved staple of North Carolina cuisine, take center stage. Packed with vitamins, minerals, and fiber, sweet potatoes are not only delicious but also incredibly nutritious.

Did you know that North Carolina is the largest producer of sweet potatoes in the United States, with over 50,000 acres dedicated to this vibrant crop? Ours are locally sourced from regenerative farms as always. The addition of juicy pears adds a delightful contrast to the earthy sweetness of the sweet potatoes, while the bourbon glaze infuses the dish with a warm and indulgent flavor. With every bite of this dish, you'll be savoring a taste of local tradition and bit of sweet wholesome goodness.

Photo and recipe adapted from chef jen and kai on food.com and butter & baggage blog.

Visit their sites to see original recipes, photos and details or scroll down for our interpretation.

bourbon washed sweet potatoes and pears

prep time: 15 min
cook time: 1 hr

8 servings

Dish ingredients

4 large lbs sweet potatoes

3-5 pears

2 tsp brown sugar

1 tsp vanilla extract

1 tbsp orange juice

1/4 cup water

1/4 cup (1/2 stick) unsalted butter

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

Preparation

1. Prep vegetables and fruit.
   Prepare sweet potatoes. Peel, then cut crosswise into 1/4 inch thick rounds.
   Prepare pears. Peel, cut in half, remove cores and then cut into 1/4 inch thick slices.

2. Preheat oven to 400°F.

3. In 9x13 baking pan place potato and pear slices in neat rows or messy piles - it will taste the same!

4. Combine butter, brown sugar, vanilla, bourbon, orange juice and water in a small saucepan over medium heat, until boiled and slightly reduced, about 5 minutes

5. Remove from heat and whisk in cinnamon, nutmeg and salt into the syrup.

6. Pour hot syrup over potatoes and apples.

7. Cover dish tightly with aluminum foil and bake 1 hour. Uncover casserole.

8. Reduce temperature to 350°F.
   Bake until potatoes and pears are very tender and syrup is reduced to thick glaze, basting occasionally, about 15-30 more minutes.

9. Let stand 10 minutes. Serve and enjoy!

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