Frannies Sweet Potatoes And Pears With Bourbon Glaze Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Combine the butter, molasses, brown sugar and cayenne in a medium saucepan and cook over medium heat until smooth, about 5 minutes. Increase the heat to high, add the bourbon and cook for 2 minutes to allow alcohol to burn out. Season with salt and pepper.
• Put the potatoes in a large baking dish, pour the molasses mixture over and toss to coat. Roast in the oven, stirring a few times, until the potatoes are cooked through and glazed, about 20 minutes. Remove to a platter and top with the pecans.
• Alternatively, this can be done in a large saute pan: Melt the butter, molasses, brown sugar and cayenne over medium heat. Add the bourbon and let the alcohol cook out. Add the potatoes and cook until glazed over medium-high heat. Transfer to a platter and top with the pecans.

Steps:

• Preheat oven to 400°. Place sweet potatoes in a large bowl. In microwave, melt butter; stir in remaining ingredients. Drizzle over potatoes and toss to coat., Transfer to a foil-lined 15x10x1-in. baking pan. Roast 40-45 minutes or until tender, stirring occasionally.

Steps:

• Place the sweet potatoes in a shallow 3-qt. microwave-safe dish; add water. Cover and microwave on high for 18-20 minutes or until tender. Drain and place in a large bowl. Add the remaining ingredients; beat until combined.

Steps:

• Heat oven to 400°F.
• Butter a 13x9x2" glass baking dish.
• Stir butter, cane syrup, pear nectar, vanilla, Bourbon and orange juice in a small saucepan over medium-low heat until the butter melts. Increase heat and boil until the mixture is slightly reduced, about 5 minutes.
• Remove from heat, then whisk in the cinnamon, nutmeg and salt.
• Arrange 1/3 of the sweet potato slices in baking dish. Top with half of the pear slices, then 1/3 of the sweet potato slices. Arrange the remaining slices of sweet potato and pear on top, alternating sweet potato and pear slices, overlapping slightly. Sprinkle lightly with salt, then pour the cane syrup mixture over. Cover dish tightly with aluminum foil.
• Bake until the sweet potatoes are nearly tender, about an hour. Uncover and bake until sweet potatoes are completely tender, check with a toothpick or knife point to make sure the sweet potatoes are completely tender.
• Recipe can be made 1 day ahead. Cool, cover with foil and refrigerate. Reheat covered in a 350°F oven for about 30 minutes; spoon the syrup over the sweet potatoes and pears and serve hot.

Steps:

• Preheat the oven to 450 degrees F.
• Place the fries in a bowl and drizzle over the melted butter, olive oil, seasoned salt and pepper to taste, and toss together. Tip onto a baking sheet and bake for 10 to 15 minutes. Sprinkle over the parsley before serving.

Steps:

• Scrub the sweet potatoes, place in a pot, and cover with water. Bring to a boil, and cook until barely tender, 15 to 20 minutes. Drain and rinse under cold water.
• When the potatoes are cool enough to handle, peel them, and slice in rounds 1/4 inch thick.
• Use 1 tablespoon of the butter to grease a shallow baking dish about 10 inches by 14 inches.
• Arrange the potato slices, slightly overlapping them, in the dish, and drizzle with the remaining butter. Season with salt and pepper, then sprinkle evenly with the sugar. If desired, the dish can be prepared in advance up to this point and set aside, covered, for 3 hours at room temperature or overnight in the refrigerator.
• Preheat oven to 425 degrees. Bake the potatoes for 20 minutes, then lower oven temperature to 350 degrees, and bake 20 minutes longer, until the potatoes are nicely glazed.
• Just before serving, warm the bourbon in a small saucepan. Wear oven mitts, and stand back from the pan. Ignite the bourbon, and pour it, still flaming, even over the potatoes. Serve at once.

Steps:

• Pre-heat oven to 400°F. Butter a 13x9x2" glass baking dish. Stir butter, cane syrup, vanilla, Bourbon and lemon juice in a small saucepan over medium-low heat until the butter melts. Increase heat and boil until the mixture is slightly reduced, about 5 minutes. Remove from heat, then whisk in the ginger, nutmeg and salt. Arrange 1/3 of the sweet potato slices in the buttered dish. Top with half of the pear slices, then 1/3 of the sweet potato slices. Arrange the remaining slices of sweet potato and pear on top, alternating sweet potato and pear slices, overlapping slightly. Sprinkle lightly with salt, then pour the cane syrup mixture over. Cover dish tightly with aluminum foil. Bake until the sweet potatoes are nearly tender, about an hour. Uncover and bake until sweet potatoes are completely tender,sprinkle the lime zest over the casserole. Baste occasionally with the syrup, for about 20-30 minutes longer; check with a toothpick or knife point to make sure the sweet potatoes are completely tender. Can be made 1 day ahead. Cool, cover with foil and refrigerate. Reheat covered in a 350°F oven for about 30 minutes; spoon the syrup over the sweet potatoes and pears and serve hot.)