I'm not big on reposting, but I'm exhausted. I'm also excited for the big day, and today I made my brine, cranberry relish, pie crusts and cornbread. Also, this recipe is how most people find the blog these days, so it's worth repeating for that alone.
This is the week where I flex my culinary muscles and am in my prime. I love Thanksgiving, maybe a little bit more than Christmas, because it comes without the pressure of gift giving. Today's recipe is brought to you by the lovely Cindi Cotes, who sadly, works for my competitor.
So Cindi is sharing with us her recipe for Jack Daniels Sweet Potatoes. Take it away, Cindi!
Okay, so, you don't necessarily need to be a lover of Kentucky Bourbon, however you must not have a huge dislike of the taste or these will all wind up in the garbage. My kids eat them, and my parents eat them, and up until about four years ago, all they were used to were the brown sugar and marshmallow version of sweet potatoes that I grew up with. I don't necessarily like to mess with a good thing, but when I found this recipe and knew how much Rick likes his Jack, I figured I couldn't miss. And I was right...these are on the table every Thanksgiving and Christmas.
