Tuesday, November 23, 2010

Just in Time for Thanksgiving: Boozy Sweet Potatoes!

Stay tuned, y'all, apparently I'm in a generous mood because I'm sharing all my greatest hits this week.

My boozy sweet potatoes are probably my most popular recipe. I've been making them for every Thanksgiving, and almost every Christmas, for about ten years now and I've never had any leftovers the next day.

Don't worry about the name; the alcohol cooks out, but it leaves a strong flavor behind. What that flavor is, is up to you. I nearly always use rum, and occasionally spiced rum, but every once in awhile I substitute brandy instead and it's still good. I think I prefer the rum flavor, personally - it's stronger - but if you have brandy on hand, use it, because it's delicious.


2 to 3 lbs sweet potatoes
½ cup maple syrup, brown sugar, or honey
2 eggs
⅓ cup milk
1 Tbsp vanilla
½ cup melted butter
⅓ cup dark rum or brandy
1 cup brown sugar
½ cup flour
⅓ cup melted butter
½ cup finely chopped nuts (optional)

Peel and chop sweet potatoes, and place into a large pot. Cover with water, bring to a boil, and simmer until sweet potatoes are soft enough to cut in half with a fork. Drain the sweet potatoes and transfer to a large mixing bowl.

Preheat the oven to 350 F.

Use an electric mixer or a potato masher to thoroughly mash the sweet potatoes until they're smooth. One at a time, mix in the maple syrup, eggs, milk, vanilla, ½ cup melted butter, and rum/brandy. Once thoroughly mixed, pour into a casserole dish (*see note).

In a separate bowl, mix brown sugar, flour, melted butter, and nuts if using. Using your fingers to break it up, sprinkle this mixture in small chunks over the top of the sweet potato mixture, covering the surface as much as possible. Bake for 30-45 minutes or until the streusel topping has browned into a soft crust. Let cool for at least half an hour before serving; it'll be best if you give it a few hours to come to room temperature.

Bring this one to a potluck - it travels really well!

*Note: You can use any size casserole dish here and it'll be fine. If you use a 9x13 or similarly large one, double the streusel topping. If you use a smaller one, the potatoes will be a little deeper and hence cook a bit longer, which is fine. It's really hard to screw this one up.

Happy Thanksgiving to all of you!


  1. We made these for Christmas Eve dinner -- changed my life! Thanks for the great recipe. :) Michele & Patrick

  2. Wow, what high praise! Thanks, I'm glad you enjoyed them!