Maple-Bourbon-Blue Sweet Potatoes
Take your sweet potatoes to the next level with this Wisconsin-inspired recipe. Featuring a reduction of maple syrup and bourbon drizzled over oven-roasted sweet potato rounds, this dish is finished with a generous sprinkle of creamy, award-winning Wisconsin Blue cheese.
Ingredients
- 4 medium sweet potatoes, cut into 1/2 inch slices
- 1 tablespoon olive oil
- Salt and pepper
- 4 tablespoons butter, cubed
- 2/3 cup maple syrup
- 1/3 cup bourbon
- 4 ounces Carr Valley Glacier Penta Creme
Instructions
| 1. Heat oven to 425°F. |
| 2. Drizzle potatoes with olive oil on a baking sheet. Season with salt and pepper; toss to coat. Arrange potatoes in a single layer. Bake for 40-45 minutes or until tender; turning once. |
| 3. While potatoes are cooking, melt butter in a small saucepan over medium heat. Add maple syrup and bourbon; bring to a boil. Reduce heat to low. Simmer, uncovered, for 5 minutes. Remove from the heat. |
| 4. Using a fork, indent the center of each potato slice. Drizzle each with 1 teaspoon maple-butter mixture. Bake for 5-7 minutes longer or until potatoes are slightly crisped around edges. Sprinkle with blue cheese. Drizzle with remaining maple-butter mixture. Serve warm. |
© Dairy Farmers of Wisconsin