Sweet Potatoes in a Brandy and Raisin Sauce

A dish brings together tender sweet potatoes with a rich, fruity brandy and raisin sauce that’s perfect for cozy dinners or holiday gatherings. It’s an easy way to add a touch of warmth and sweetness to your meal.

Chef Tips

Use firm sweet potatoes to avoid mushy results.
Soak the raisins in warm brandy for 10 minutes before cooking to plump them up.
Stir the sauce gently to prevent burning and ensure even coating.

Ingredients 0/5

¼ cup brandy ½ cup raisins 2 tablespoons softened butter 4 (1 pound) sweet potatoes ¼ cup packed brown sugar

Why This Recipe Is So Popular

This dish combines the natural sweetness of sweet potatoes with a rich, boozy sauce, creating a perfect balance of flavors. The raisins add a pleasant chewiness, making every bite interesting and comforting. It’s a great way to elevate a simple vegetable into a special side.

Step 1

Pour the brandy over the raisins in a small bowl. Cover it and let it sit for a couple of hours so the raisins can soak up all that flavor. When you’re ready, preheat your oven to 350°F (175°C) and butter a 2-quart baking dish.

Step 2

Place the sweet potatoes on a baking sheet and pop them in the oven. Bake until they’re tender when poked with a fork, about 30 minutes. Take them out and let them cool enough to handle. Peel off the skins, then slice the potatoes into half-inch thick pieces.

Step 3

Arrange the slices in your buttered dish, then sprinkle the sugar and the brandy-soaked raisins evenly over the top. Slide the dish back into the oven and bake for another 30 to 40 minutes, until everything is hot and bubbling. Enjoy!

208

people cooked this recipe

By Ryan Parker

Ryan shares simple recipes made for everyday cooking and easy family meals.

Best Ways To Serve

Serve warm alongside roasted meats or grilled chicken for a hearty meal. It also pairs well with a fresh green salad to add brightness. For a festive touch, sprinkle chopped toasted nuts on top before serving.

How To Save Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or brandy if the sauce thickens too much. Avoid freezing, as the texture of the sweet potatoes may change.