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Beer and Brown Sugar Sweet Potatoes

Beer and Brown Sugar Sweet Potatoes, an easy one pot dish that tastes like doughnuts and beer!

We all like to tell the same lie to each other when we’re preparing for Thanksgiving. We pretend like the turkey is the hard part. It’s not, it’s just the main part.

But, in reality, it’s pretty easy. Especially this Turkey (my favorite).

The real beast are the side dishes. Do you go traditional (boring but safe), do you try to take on Grandmas recipes (which, in my family is basically just a diet coke and pretending you invented Watergate Salad), or do you branch out to make something new (risky)?

You know me well enough to know what I do. Of course I do something weird, something with beer.

If you want to weird up your side dish, make sure to keep something familiar and safe, like sweet potatoes and brown sugar. You can even call them yams if you want, (but in reality they are actually sweet potatoes) but it will be the beer that will sell them to the crowd.

Beer and Brown Sugar Sweet Potatoes

Servings 6 -8 servings


  • 1 cups heavy cream
  • ¾ cup brown ale
  • 4 medium garnet sweet potatoes or garnet yams, peeled, thinly sliced
  • 1 teaspoons ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ¼ cup brown sugar
  • 2 tablespoons all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper


  • Preheat the oven to 375° F.
  • Stir together the cream and beer in a bowl or large measuring cup.
  • Stir together the cinnamon, nutmeg, brown sugar and flour in a separate bowl.
  • Add the sweet potato slices to a 9-inch cast iron skillet in overlapping concentric circles.
  • Drizzle with cream mixture, them sprinkle with 1/3 of the brown sugar mixture, sprinkle with salt and pepper.
  • Repeat with two more layers of potatoes, cream, and brown sugar mixtures making sure to use all ingredients.
  • Bake for 20 minutes. Remove from oven, press down firmly on the potatoes with a large spatula to submerge the potatoes.
  • Bake for another 20 minutes, press again.
  • Bake until the potatoes are fork tender and the liquid has thickened. Allow to cool slightly before serving.


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Aimee Roles-Coston November 20, 2017 um 7:12 am

This sounds amazing! What kind of brown ale did you use?


Jackie November 20, 2017 um 10:21 am

I believe I used Moose Drool from Big Sky Brewing


Alisa November 20, 2017 um 11:42 am

Is there another pan that I can use besides a cast iron skillet and would it change the cooking times/temp?


Chris November 22, 2018 um 7:21 am

I made this last year (2017) for thanksgiving. It has become the second most requested dish. More savory than sweet. If you or your family is tired of the overly sweet, sweet potato dishes at thanksgiving give this one a go.


Jackie November 24, 2018 um 10:13 am

thank you, Chris!


Will Wright January 25, 2019 um 8:04 am

Is there a way to cook something like this without baking it? Looking at doing this in a cast iron pot over open flame. I’m worried it would get overly soupy doing this, though.


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