Anthony Bourdain’s 5-Ingredient Thanksgiving Side Dish You Must Try!

As a culinary enthusiast who equally loves eating, I eagerly anticipate the Thanksgiving feast each year. It’s the occasion when my family pulls out all the stops, and I particularly enjoy introducing new dishes to our celebration. Thanksgiving isn’t just about expressing gratitude for our blessings; it’s also about savoring the top seasonal tastes through leftovers all week long.

My perfect Thanksgiving spread features all the traditional favorites: a large turkey, several casseroles, freshly baked dinner rolls, a variety of sides and condiments, and an abundance of ice cream and pie for dessert. While I adore sticking to these classics, I’m also keen on discovering new twists on my preferred flavors.

I’ve become quite captivated by how straightforward Anthony Bourdain’s Candied Sweet Potatoes recipe is. It’s become one of my must-have Thanksgiving sides because of its simplicity and creativity in sweet potato preparation. The recipe requires just five ingredients, and it’s likely you already have them on hand during this season.

Preparing Anthony Bourdain’s Candied Sweet Potatoes

This recipe, which I found in Bourdain’s “Appetites: A Cookbook,” brilliantly melds simplicity with intense sweetness. I recommend it to anyone new to the kitchen. You’ll need six to eight sweet potatoes, unsalted butter, dark brown sugar, apple cider, a touch of bourbon, and a pinch of salt to start.

I begin by placing the sweet potatoes in a medium pot, covering them with cold water, and then bringing the pot to a boil. I lower the heat to maintain a strong simmer, cover the pot, and cook until the sweet potatoes are tender enough to be pierced easily with a knife. Once done, I drain and let them cool.

After cooling, I peel the potatoes and cut them into one-inch cubes. I grease a baking sheet with a tablespoon of unsalted butter and spread the cubes across it. In a skillet, I melt seven tablespoons of butter with a cup of packed dark brown sugar. Once combined, I stir in 1/3 cup of apple cider, 1/4 cup of bourbon, and a pinch of salt, cooking it for one more minute.

Next, I evenly pour the butter mixture over the sweet potatoes, tossing them with a spatula to coat each piece thoroughly. The dish is then baked in an oven preheated to 375°F for about 40 minutes, stirring every 10 minutes. The dish is ready when the potatoes are tender, the sauce has thickened, and the aroma is irresistibly sweet.

Advice for Crafting These Candied Sweet Potatoes

Although the recipe includes 1/4 cup of bourbon, it can be prepared without it and will still taste fantastic. The sweet potato flavor really shines through, with apple cider lending a delightful tang.

For those avoiding bourbon, you can substitute it with additional apple cider, or try using water, apple juice, pear juice, a splash of vanilla extract, white vinegar mixed with citrus zest, or non-alcoholic whiskey.

For a unique twist, consider topping your sweet potatoes with chunks of thick-cut bacon, a drizzle of maple syrup, and a dusting of powdered sugar. Serve it with a scoop of vanilla ice cream to really embrace the festive spirit.