Anthony Bourdain’s 5-Ingredient Side Dish Are My Favorite Thanksgiving Tradition

As someone who loves to cook just as much as he loves to eat, I look forward to Thanksgiving dinner every year. It’s the one meal where my family goes all out with the fixins’ and I’ve grown especially fond of being the one who brings something new to the table. Thanksgiving is not only a time to give thanks for what is most important in our lives; it's also a time to enjoy the best seasonal flavors in leftovers from all week long. 

My ideal Thanksgiving meal includes the classics: a big bird, multiple casseroles, fresh-baked dinner rolls, numerous sides and sauces, and plenty of ice cream and pie for dessert. But as much as I like to stick to the classics, I also love learning new ways to enjoy my favorite flavors. 

I’ve been obsessing about how easy Anthony Bourdain’s Candied Sweet Potatoes are. It’s one of my favorite Thanksgiving side dishes and an easy and inventive way to prepare sweet potatoes. The recipe calls for only five ingredients, and the chances that you already have each ingredient in your kitchen this time of year are fairly high, too.

How I Make Anthony Bourdain’s Candied Sweet Potatoes

I first encountered this recipe in Bourdain's Appetites: A Cookbook. I love this dish's ability to combine simplicity with maximum sweetness, and I recommend it to newcomers every chance I get. To get started, you’ll need six to eight sweet potatoes, unsalted butter, dark brown sugar, apple cider, a little bit of bourbon, and a pinch of salt. 

I like to start by placing the sweet potatoes in a medium pot and submerging them in cold water. After bringing the pot to a boil, I cover it and allow the sweet potatoes to cook at a high simmer. When a knife can be inserted into each one without resistance, I drain out the water and let the sweet potatoes cool. 

After the potatoes have cooled, I peel the skins off and dice each one into one-inch cubed pieces. Then, I toss the potatoes onto a baking sheet greased with a tablespoon of unsalted butter. Next, I melt the remaining seven tablespoons of unsalted butter together with a cup of packed dark brown sugar in a medium skillet. Once melted, I add 1/3 cup of apple cider, 1/4 cup of bourbon, and a pinch of salt. The mixture is whisked until combined and then cooked for an additional minute. 

I like to drizzle the butter mixture over each and every sweet potato piece evenly. A spatula can be used to give the potatoes a few tosses to ensure a job well done before transferring them to the oven. It usually takes about 40 minutes to cook at 375°F, with a few good stirs required every 10 minutes or so. You know it's done when the taters are tender and the smell is too sweet to ignore. The liquid should appear syrupy and the aroma undeniable. 

Tips for Making These Candied Sweet Potatoes

While this recipe lists 1/4 cup of bourbon as one of its five ingredients, it can easily be made without it and still taste just as amazing. I would argue that the sweet potato flavor stands out the most, followed closely by apple cider. 

Those who prefer not to use bourbon can simply replace it with more apple cider and call it a day. Other ingredients that I think would work well in place of bourbon include water, apple juice, pear juice, vanilla extract (just a splash), white vinegar with citrus zest, and non-alcoholic whiskey. 

If you really want to get funky with it, you can top a batch with chunks of thick-cut bacon, maple syrup, and powdered sugar. Serve that along with a scoop of vanilla ice cream and now we’re feeling the holiday spirit.