Bourbon Sweet Potatoes with Spekulatius Topping


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5 lbs (2.25kg) sweet potatoes
1/4 cup (50g) unsalted butter, softened
1/4 cup (60g) firmly packed brown sugar
1/4 cup (62g) fresh orange juice
1/4 cup (80g) sweet orange marmalade
1/4 cup (60g) bourbon
1 tablespoon finely grated peeled fresh ginger root
2 teaspoons salt

For the topping:
3 cups Spekulatius (or other spice cookies), crumbled
6T (84g) cold unsalted butter, cut into pieces


Preheat oven to 450°F (230°C). Prick potatoes and bake on a foil-lined baking sheet in middle of oven until very soft, about 1 1/2 hours. Scoop flesh into a large bowl and mash with butter, sugar, juice, marmalade, bourbon, ginger root, and salt. Butter a 13x9x2 inches baking dish. Spread potato mixture evenly in baking dish. Potato mixture may be made 1 day ahead and chilled, covered. Bring potato mixture to room temperature before proceeding.

Make topping: In a food processor grind cookies fine. Add butter and pulse motor until mixture resembles soft cookie dough. Wrap topping in wax paper and chill until firm, about 2 hours. Topping may be made 1 day ahead and chilled, covered.

Preheat oven to 400°F (200°C). Crumble topping over potato mixture and bake in middle of oven until topping is browned lightly, about 25 minutes.