Best Emerils Sweet Potato Bacon Biscuits Recipes

Emeril's Candied Sweet Potatoes - Kicked Up! image

Provided by BecR2400

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 10

8 large sweet potatoes, peeled and cut into 1/8ths
3 cups brown sugar
1 cup water
1 cup fresh orange juice
2 vanilla beans, split in half lengthwise (or 1 tablespoon vanilla bean paste)
2 teaspoons orange zest
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup Bourbon (I use Jack Daniels)
1/2 cup butter, cut into pieces

Steps:

Preheat the oven to 375 degrees F.
In a large heavy pot, combine the potatoes, sugar, water, orange juice, vanilla beans, orange zest, cinnamon, and salt. Bring to a simmer over high heat.
Lower the heat, cover and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes. Strain the potatoes out of the sauce and place in a casserole dish. Return the sauce to the pan.
Add the bourbon to the sauce and cook (stirring often) on medium-high heat until syrup is thickened, about another 15-30 minutes.
Pour the syrup over the potatoes and place in the oven. Bake until the potatoes are browned, about 10-15 minutes. Remove from the heat and add the butter, stirring gently to incorporate.
Serve immediately.

Emeril's Bourbon-Mashed Sweet Potatoes and Caramelized Onions image

Provided by jody 5

Time 16m

Yield 4 serving(s)

Number Of Ingredients 8

1 3/4-2 lbs sweet potatoes
1/2 cup heavy cream
1/4 cup bourbon whiskey
3 tablespoons light brown sugar
2 tablespoons molasses
1/8 teaspoon salt
8 tablespoons unsalted butter
2 lbs yellow onions, peeled and thinly sliced

Steps:

Preheat the oven to 350 degrees F.
Place potatoes on a foil lined baking sheet. Bake until tender and starting to ooze sugary syrup, about 1 hour and 15 minutes, depending on their size. Remove from the oven and let sit until cool enough to handle. Cut a slit down each potato and scoop the flesh into a large bowl. Discard the skins.
Add the cream, bourbon, brown sugar, molasses, and salt; beat on high speed with an electric mixer until smooth. Cover to keep warm, or gently reheat before serving.
Caramelized Onions:.
Melt the butter in a large skillet over medium-high heat. Add the onions, reduce the heat to medium-low, and cook slowly, stirring occasionally, until golden brown and caramelized, 45 minutes to 1 hour. Remove from heat and serve hot.
Yield: 2 cups, 4 to 6 servings.

Nutrition Facts : Calories 671, Fat 34.4, SaturatedFat 21.6, Cholesterol 101.8, Sodium 212, Carbohydrate 79.7, Fiber 9.8, Sugar 33.6, Protein 6.5

Sweet Potato-Bacon Biscuits image

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 8

Number Of Ingredients 9

1 1/2 cups Gold Medal™ all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
8 slices bacon, crisply cooked, crumbled
1/2 teaspoon chopped fresh thyme leaves
1/4 cup butter, frozen
2/3 cup mashed canned sweet potatoes (from 15-oz can)
2 tablespoons buttermilk
2 tablespoons butter, melted

Steps:

Heat oven to 450°F. In large bowl, mix flour, baking powder and salt; stir in bacon and thyme. Shred frozen butter, using large holes of grater; add to flour mixture and toss to coat. Stir in sweet potato and buttermilk just until soft dough forms.
Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 4 or 5 times. Press or roll dough to 3/4-inch thickness. Cut with floured 21/2-inch biscuit cutter. On ungreased cookie sheet, place biscuits about 1 inch apart.
Bake 12 to 15 minutes or until light golden brown. Brush with melted butter. Serve warm.

Nutrition Facts : Fat 1 1/2, ServingSize 1 Biscuit, TransFat 0 g

EMERIL'S BOURBON MASHED SWEET POTATOES image

Categories Vegetable

Yield 4 cups

Number Of Ingredients 6

1 3/4 to 2 pounds sweet potatoes
1/2 cup heavy cream
1/4 cup bourbon whiskey
3 tablespoons light brown sugar
2 tablespoons molasses
1/8 teaspoon salt

Steps:

Preheat the oven to 350 degrees F. Place the potatoes on a foil lined baking sheet. Bake until tender and starting to ooze sugary syrup, about 1 hour and 15 minutes, depending on their size. Remove from the oven and let sit until cool enough to handle. Cut a slit down each potato and scoop the flesh into a large bowl. Discard the skins. Add the cream, bourbon, brown sugar, molasses, and salt and beat on high speed with an electric mixer until smooth. Cover to keep warm, or gently reheat before serving.