Lemon-Bourbon Sweet Potato Casserole
Why This Recipe Works
We wanted a sweet potato casserole recipe that was sweet without being cloying, rich enough without gratuitous fat, and didn't require the better part of the holiday weekend to prepare. We first found we needed to precook the potatoes for our sweet potato casserole recipe; when we made a casserole with raw potatoes their sugars did not develop. Parboiling exposed them to hot water for a long enough time to bring them to the point of releasing their sugars, but not allowing them to overcook. Next we wanted to use a more interesting sweetener to complement the potatoes—a combination of dark molasses and honey was perfect. Fresh ginger proved to be a natural seasoning and only 6 tablespoons of butter added sufficient flavor.