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From the kitchen of Lorie Fangio, Resident Chef

Browned Butter Sweet Potatoes with Caramel and Pecans

Searching for a little decadence on Thanksgiving this year?

Look no further, my Browned Butter Sweet Potatoes with Caramel and Pecans will not disappoint.  Gooey, sweet and crunchy, caramel makes the perfect topping to take sweet potatoes with nutty browned butter over the top.  Put this dish on your Thanksgiving table and it is likely to become a tradition in your home too!

4 pounds sweet potatoes

½ stick butter

½ cup heavy cream

½ cup brown sugar

1 teaspoon cinnamon

Salt to taste

Bake sweet potatoes in the oven set to 400 degrees until they are fork tender.  Let potatoes cool completely before removing them from their jackets.  In small chefs pan heat butter until melted, continue to cook over medium heat until it begins to brown.  Once brown, pour butter into a dish, if it stays too warm the butter can blacken and get bitter.  Meanwhile, mash potatoes with cream, sugar and cinnamon.  Add butter and mix well.  Place potatoes in the oven set to 350 degrees until hot, about 30 minutes. Salt the potatoes to taste before topping with Bourbon Caramel Sauce.

Bourbon Caramel Sauce with Pecans

1 cup sugar

6 tablespoons butter

½ cup heavy cream

1 tablespoon bourbon

1½ cups chopped pecans

In a heavy bottom sauce pan, heat sugar over medium heat until it is amber in color and sugar is melted.  Do not stir pan, tip and swirl to help the sugar melt.  Whisk in butter and stir until combined.  Remove from heat wait 5-10 second before adding bourbon and cream.  Mixture will foam up but just keep stirring.  If mixture has lumps in it, continue to stir over low heat until they melt. Once smooth add pecans.

Did You Know…

Browned butter is one of the simplest French sauces?  Try serving it over vegetable and meats for a rich nutty flavor!


For more of Lorie’s recipes, please visit our McKinney Kitchens page.

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