Anthony Bourdain’s 5-Ingredient Winter Side Dish Is My Forever Favorite

When it comes to holiday meals, I’m all about the sides. From creamy mashed potatoes and mac and cheese to Brussels sprouts, and every sweet and savory dish in between, I’m more likely to fill up on the fixings than on the main course.

One of my go-to sides is Anthony Bourdain’s candied sweet potatoes. His take on this classic holiday dish is simple and timeless, and the more I make it, the more it becomes a guaranteed crowd-pleaser. It disappears quickly whenever I make it for friends.

Anthony Bourdain’s Candied Sweet Potatoes

Candied sweet potatoes are my favorite way to add a touch of natural sweetness and a creamy, textural contrast to heavier holiday dishes. This recipe is a lot like the classic candied sweet potato casserole you likely know and love, minus the Americanized addition of marshmallows. That omission lets the simple, flavorful ingredients—just five!—shine.

You get a sweet, sticky, caramelized bite you’ll go back for again and again. Though this recipe requires a bit of patience—you boil, then roast the sweet potatoes—the payoff is well worth it. You’ll be making it for years to come, just like me.

How I Make Anthony Bourdain’s Candied Sweet Potatoes

Start by cutting six medium sweet potatoes in half and placing them in a medium pot. Cover them with cold water and bring the pot to a boil over high heat. Lower the heat and simmer for 15 to 20 minutes. When you can poke the sweet potatoes with a fork and feel a little resistance, drain them into a colander. They shouldn’t be fully cooked. When they’re cool enough to handle, peel off the skins with your hands and cut the sweet potatoes into one-inch cubes.

Bourdain’s recipe calls for peeling and cutting the sweet potatoes before boiling them, but I’ve found my method easier—plus, I don’t need to take out my peeler.

While the sweet potatoes boil, spread a tablespoon of butter to grease a roasting pan or casserole dish large enough to hold the cubes in a single layer. Set it aside.

In a small skillet, melt five tablespoons of butter with a cup of dark brown sugar. Whisk in 1/3 cup of apple cider, 1/4 cup of bourbon, and a pinch of salt. Let the mixture simmer for about a minute, then drizzle it over the sweet potatoes, tossing gently to coat.

Roast the sweet potatoes in a 375°F oven for about 40 minutes, stirring every 10 minutes with a wooden spoon so they caramelize evenly. Once the sweet potatoes are tender and the liquid has thickened into a syrupy glaze, they’re ready to serve.

How To Upgrade Anthony Bourdain’s Candied Sweet Potatoes

While I love this recipe as it is for its candy-like caramelization and sweet-tangy flavor, there are plenty of creative ways to take it up a notch if you’re feeling inspired this holiday season.

• Go Nuts: Toss in toasted pecans, walnuts, or almonds, and finish with warm spices like ground cinnamon, nutmeg, and ginger.
• Brighten It Up: Add a bit of lemon zest, diced apples or pears, or dried cranberries for extra texture and natural sweetness.
• Sweeten It More: Adjust the glaze by reducing the brown sugar and adding maple syrup or honey.
• Indulgence to the Max: Top the sweet potatoes with a little mascarpone or crème fraîche. Or, if you must, stick it to Bourdain and add toasted marshmallows for the classic, gooey topping. A sprinkle of flaky salt or crumbled bacon would also take it to the next level.