Bourbon Walnut Candied Sweet Potatoes
Sweet potatoes have a way of making the holiday table feel complete. They bring warmth, color, and that familiar comfort that ties a big meal together. When you blend them with butter, dark brown sugar, vanilla paste, and a splash of bourbon, they take on a richness that fits perfectly with cold-weather cooking. What sets this version apart is the depth added by Revolution Barbecue Cherry Wood Smoked Salt, which brings a gentle note of smoke that enhances the sweetness rather than competing with it. Cinnamon adds warmth, walnuts provide texture, and the marshmallows melt into that nostalgic caramelized top so many of us look forward to each year. This dish fits right in alongside smoked turkey, ham, or a holiday roast and brings a sense of generosity and comfort to the table. It is simple, satisfying, and built around flavor in a way that reflects the heart of barbecue cooking.
Bourbon Vanilla Sweet Potato Bake With Toasted Walnuts
10
20 minutes
1.05 hours
341
American
Side Dish
This sweet potato bake blends seasonal warmth with layered, comforting flavors. Butter, vanilla, and brown sugar create a silky base that highlights the natural sweetness of the potatoes, while bourbon adds depth and a gentle warmth that rounds out the dish. A touch of Revolution Barbecue Cherry Wood Smoked Salt pulls everything together with a subtle smoky note that feels right at home in barbecue-inspired cooking. Walnuts bring toasty crunch, and the marshmallows melt into a golden finish that adds both texture and a classic holiday feel. What makes this dish stand out is the balance it strikes. It is sweet without feeling heavy, rich without being overwhelming, and flavorful in a way that plays well next to smoked poultry, glazed ham, or slow-roasted beef. It is the kind of side that draws people back for another spoonful.
Ingredients
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- 4 pounds sweet potatoes, peeled and cut into large cubes
- 1 tablespoon Revolution Barbecue Cherry Wood Smoked Salt
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- 1 stick butter, room temperature
- 2 teaspoons vanilla paste
- 2 tablespoons bourbon
- 1/2 cup dark brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon Revolution Barbecue Cherry Wood Smoked Salt
- 1 cup chopped walnuts, divided (1/2 cup reserved for topping)
- 2 cups mini marshmallows
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2 tablespoons butter, melted
Directions
- Boil the Potatoes: Place the sweet potatoes in a large pot and cover with water by a couple of inches. Add 1 tablespoon Revolution Barbecue Cherry Wood Smoked Salt, bring to a boil, and cook for 18 to 20 minutes until fork tender. Drain well.
- Mash the Potatoes: Transfer the potatoes to a large bowl and mash until smooth.
- Mix the Filling: Add the butter, vanilla paste, bourbon, dark brown sugar, cinnamon, 1/2 teaspoon Revolution Barbecue Cherry Wood Smoked Salt, and 1/2 cup of the chopped walnuts. Stir until fully combined.
- Prepare the Dish: Brush a 9 inch by 13 inch casserole dish with the melted butter, then spread the sweet potato mixture evenly in the dish.
- Add the Topping: Sprinkle the remaining 1/2 cup of chopped walnuts over the surface, then add the mini marshmallows in an even layer.
- Bake the Potatoes: Cover the casserole dish with aluminum foil and bake at 375 degrees for 20 minutes. Remove the foil and bake for an additional 10 minutes, watching closely so the marshmallows brown without burning.
