Best Bourbon Mashed Sweet Potatoes Recipes

ROOT BEER GLAZED PORK CHOPS WITH BOURBON-MASHED SWEET POTATOES AND CARAMELIZED ONIONS

Steps:

• To make the glaze, combine the root beer and stock in a medium heavy saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until reduced to a thick syrup, about 1 cup, about 50 minutes to 1 hour. Remove from the heat.
• Preheat a grill to medium-high. Preheat the oven to 425 degrees F.
• Season each chop on both sides with 1 teaspoon of the Essence. Grill for 3 minutes. Turn each chop 1/4 turn to make grill marks and cook an additional 2 minutes. Turn and cook on the second side for 5 minutes.
• Transfer to a baking sheet. Drizzle 1 teaspoon of the olive oil over each chop. Roast until cooked through and an instant-read thermometer inserted into the center reaches 150 degrees F, 12 to 15 minutes.
• Place the chops on 4 serving plates and drizzle with the glaze. Spoon the Bourbon-Mashed Sweet Potatoes and Caramelized Onions onto the plates, garnish with parsley leaves, and serve.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
• Preheat the oven to 350 degrees F.
• Place the potatoes on a foil-lined baking sheet. Bake until tender and starting to ooze sugary syrup, about 1 hour and 15 minutes, depending on their size. Remove from the oven and let sit until cool enough to handle.
• Cut a slit down each potato and scoop the flesh into a large bowl. Discard the skins. Add the cream, bourbon, brown sugar, molasses, and salt and beat on high speed with an electric mixer until smooth. Cover to keep warm, or gently reheat before serving.
• Melt the butter in a large skillet over medium-high heat. Add the onions, reduce the heat to medium-low, and cook slowly, stirring occasionally, until golden brown and caramelized, 45 minutes to 1 hour. Remove from the heat and serve hot.

BOURBON MASHED SWEET POTATOES

Steps:

• Preheat oven to 350 degrees.
• Place potatoes on a baking sheet lined with parchment paper. Transfer to oven and bake until very tender, about 1 hour and 15 minutes. Let stand until cool enough to handle.
• Cut open each potato and scoop out flesh into a large bowl; discard skins. Add cream, bourbon, brown sugar, molasses, and salt; mash with a potato masher until desired consistency is reached. Alternatively, place potato flesh, cream, bourbon, brown sugar, molasses, and salt in the bowl of an electric mixer fitted with the paddle attachment; beat on high until well combined. Serve immediately.

EMERIL'S BOURBON-MASHED SWEET POTATOES AND CARAMELIZED ONIONS

Steps:

• Preheat the oven to 350 degrees F.
• Place potatoes on a foil lined baking sheet. Bake until tender and starting to ooze sugary syrup, about 1 hour and 15 minutes, depending on their size. Remove from the oven and let sit until cool enough to handle. Cut a slit down each potato and scoop the flesh into a large bowl. Discard the skins.
• Add the cream, bourbon, brown sugar, molasses, and salt; beat on high speed with an electric mixer until smooth. Cover to keep warm, or gently reheat before serving.
• Caramelized Onions:.
• Melt the butter in a large skillet over medium-high heat. Add the onions, reduce the heat to medium-low, and cook slowly, stirring occasionally, until golden brown and caramelized, 45 minutes to 1 hour. Remove from heat and serve hot.
• Yield: 2 cups, 4 to 6 servings.

BOURBON MASHED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Place the potatoes on a foil-lined baking sheet. Bake until tender and starting to ooze sugary syrup, about 1 hour and 15 minutes, depending on their size. Remove from the oven and let sit until cool enough to handle.
• Cut a slit down each potato and scoop the flesh into a large bowl. Discard the skins. Add the cream, bourbon, brown sugar, molasses, and salt and beat on high speed with an electric mixer until smooth. Cover to keep warm, or gently reheat before serving.

ROOT BEER GLAZED PORK CHOPS WITH BOURBON-MASHED SWEET POTATOES AND CARAMELIZED ONIONS

Steps:

• To make the glaze, combine the root beer and stock in a medium heavy saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until reduced to a thick syrup, about 1 cup, about 50 minutes to 1 hour. Remove from the heat. Preheat a grill to medium-high. Preheat the oven to 425 degrees F. Season each chop on both sides with 1 teaspoon of the Essence. Place on the grill and cook for 3 minutes. Turn each chop 1/4 turn to make grill marks and cook an additional 2 minutes. Turn and cook on the second side for 5 minutes. Transfer to a baking sheet. Drizzle 1 teaspoon of the olive oil over each chop. Roast until cooked through and an instant-read thermometer inserted into the center reaches 150 degrees F, 12 to 15 minutes. Place the chops on four serving plates and drizzle with the glaze. Spoon the sweet potatoes and caramelized onions onto the plates, and serve.

SWEET BOURBON MASHED POTATOES

Steps:

• Place the sweet potatoes into a pot of cold water with salt and bring to a rapid boil; about 20 minutes. Drain and return back into pot to mash.
• In a medium saucepan, combine the remaining ingredients, except the brown sugar. Allow to simmer over medium heat until butter is melted and mixture is creamy. Pour mixture over potatoes, adding a dash of salt for flavor and stir. Sprinkle potatoes with brown sugar.

EMERIL'S BOURBON MASHED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F. Place the potatoes on a foil lined baking sheet. Bake until tender and starting to ooze sugary syrup, about 1 hour and 15 minutes, depending on their size. Remove from the oven and let sit until cool enough to handle. Cut a slit down each potato and scoop the flesh into a large bowl. Discard the skins. Add the cream, bourbon, brown sugar, molasses, and salt and beat on high speed with an electric mixer until smooth. Cover to keep warm, or gently reheat before serving.

ESPRESSO-BOURBON STEAKS WITH MASHED SWEET POTATOES

Steps:

• Combine all sauce ingredients, except pepper, in a small saucepan; bring to a boil. Reduce heat and simmer, uncovered 12-15 minutes or until sauce is thickened and reduced by about half, stirring occasionally. Stir in pepper. Keep warm.
• Prepare mashed potatoes by boiling potatoes in water with 1 teaspoons salt. Cover with water; bring to a boil. Cook 4-5 minutes or until potatoes are tender. Drain. Combine potatoes, 2 tablespoons butter, salt and pepper. Beat until mashed and smooth.
• Meanwhile, press coarsely cracked pepper on both sides of steaks. Place steaks on grill over medium coals. Grill, uncovered, 13-15 minutes for medium rare doneness, turning once.
• Evenly divide sauce onto 4 plates. Place steak on top of sauce. Serve with Mashed Sweet Potatoes and green beans (if desired).

BOURBON AND BROWN SUGAR MASHED SWEET POTATOES

Steps:

• Combine potatoes, water, and ½ tsp salt in slow cooker.
• Cover and cook until potatoes are tender, 4-5 hours on LOW or 3-4 hours on HIGH.
• Drain potatoes and return to now empty slow cooker.
• Mash potatoes with potato masher until smooth.
• Fold in melted butter, bourbon, cream, and sugar, adjusting consistency with extra warm cream as needed.
• Season with salt and pepper to taste and serve.
• Mashed potatoes can be held on WARM or LOW setting for up to 2 hours; loosen with extra warm cream as needed before serving.

MASHED MAPLE BOURBON SWEET POTATOES

Steps:

• Bake whole sweet potatoes for 45 minutes to an hour at 375°F Cool for about 20 minutes.
• Peel potatoes and put them into a large mixing bowl with lemon juice and zest, syrup, and brown sugar.
• In a large sauce pan, heat bourbon on high until boiling. Gently and CAREFULLY, tilt the pan so it catches on fire (to burn off the alcohol). Extinguish.
• Add potatoes to bourbon, along with the butter, salt and pepper.
• Place mixture in a 13x9 inch baking dish. This can be refrigerated for up to 2 days before serving.
• Mix topping ingredients together right before you are ready to serve. Sprinkle on top of dish.
• Bake from 20 minutes at 375°F.

MASHED MAPLE BOURBON SWEET POTATOES

Steps:

• Directions Preheat the oven to 375 degrees F. Place the sweet potatoes on a foil lined baking sheet and roast for 45 minutes to 1 hour, until very soft to the touch. Remove from the oven and let cool 20 minutes. When cool enough to handle, peel them by hand and put the flesh in the bowl of a mixer. Using a paddle attachment, mix in the lemon zest and juice, maple syrup and brown sugar. Place the bourbon in a small saucepan and place over high heat. Let it come just to the boil and then tilt the pan slightly towards you to set it aflame*. Add to the potatoes along with the butter. Mix well. Add salt and pepper and transfer to a 13 by 9-inch oven-safe casserole dish. (Recipe can be made to this point up to 2 days before, refrigerated.) Sprinkle topping over potatoes and bake for 20 minutes until the top is golden brown. Alternatively, you may simply sprinkle the top of the casserole with a little bit of brown sugar and 1/2 cup chopped pecans. *This method does not "burn off" the alcohol Pecan Crumb Topping: Mix the flour, brown sugar, salt, pepper, thyme and pecans together in a small bowl. Add the butter and work with your fingers until a crumbly mass forms.

BOURBON MASHED SWEET POTATOES FROM SIMPLE RECIPES

Steps:

• Method 1 Place the sweet potato chunks in a large (5 quart) pot, cover with water. Add a tablespoon of salt to the water. Bring to a boil. Cook until tender, about 15 to 20 minutes. 2 Drain the cooked sweet potatoes and return them to the pot on the stove. Lower the heat to low. Add the bourbon and the butter to the pot and stir. Add the brown sugar and vanilla extract and stir. Mash with a potato masher until smooth. Add more salt, bourbon, butter, and brown sugar to taste.

MASHED MAPLE BOURBON SWEET POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Place the sweet potatoes on a foil lined baking sheet and roast for 45 minutes to 1 hour, until very soft to the touch. Remove from the oven and let cool 20 minutes. When cool enough to handle, peel them by hand and put the flesh in the bowl of a mixer. Using a paddle attachment, mix in the lemon zest and juice, maple syrup and brown sugar.
• Place the bourbon in a small saucepan and place over high heat. Let it come just to the boil and then tilt the pan slightly towards you to set it aflame*. Add to the potatoes along with the butter. Mix well. Add salt and pepper and transfer to a 13 by 9-inch oven-safe casserole dish. (Recipe can be made to this point up to 2 days before, refrigerated.) Sprinkle topping over potatoes and bake for 20 minutes until the top is golden brown.
• Alternatively, you may simply sprinkle the top of the casserole with a little bit of brown sugar and 1/2 cup chopped pecans.
• Mix the flour, brown sugar, salt, pepper, thyme and pecans together in a small bowl. Add the butter and work with your fingers until a crumbly mass forms.

ESPRESSO-BOURBON STEAKS WITH MASHED SWEET POTATOES

Steps:

• 1. Combine all sauce ingredients, except pepper, in a small saucepan; bring to a boil. Reduce heat and simmer, uncovered 12-15 minutes or until sauce is thickened and reduced by about half, stirring occasionally. Stir in pepper. Keep warm.
• 2. Prepare mashed potatoes by boiling potatoes in water with 1 teaspoons salt. Cover with water; bring to a boil. Cook 4-5 minutes or until potatoes are tender. Drain. Combine potatoes, 2 tablespoons butter, salt and pepper. Beat until mashed and smooth.
• 3. Meanwhile, press coarsely cracked pepper on both sides of steaks. Place steaks on grill over medium coals. Grill, uncovered, 13-15 minutes for medium rare doneness, turning once.
• 4. Evenly divide sauce onto 4 plates. Place steak on top of sauce. Serve with Mashed Sweet Potatoes and green beans (if desired).

ESPRESSO-BOURBON STEAKS WITH MASHED SWEET POTATOES

Steps:

• 1. Combine all sauce ingredients, except pepper, in small saucepan; bring to a boil. Reduce heat and simmer, uncovered 12 to 15 minutes or until sauce is thickened and reduced by about half, stirring occasionally. Stir in pepper. Keep warm. 2. Press coarsely cracked pepper on both sides of beef steak. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 3. Meanwhile, prepare Mashed Sweet Potatoes. 4. Evenly divide sauce onto 4 plates. Place steak on top of sauce. Serve with Mashed Sweet potatoes and green beans. Mashed Sweet Potatoes: Place 9 ounces peeled and cubed sweet potatoes and 1 teaspoon salt in large saucepan. Cover with water; bring to a boil. Cook 4 to 5 minutes or until potatoes are tender. Drain. Combine potatoes, 2 tablespoons butter, 1/8 teaspoon salt and 1/8 teaspoon black pepper. Beat until mashed and smooth. Test Kitchen Tips To broil, place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare to medium doneness, turning once. To grill, place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

ORANGE-BOURBON MASHED SWEET POTATOES

Steps:

• Cook potatoes in boiling water 30 min. or until tender; drain. Carefully peel potatoes while still hot. Place potatoes in large bowl.
• Add cream cheese spread, butter, brown sugar and bourbon; mash until smooth.
• Stir in parsley and zest.

EMERIL LAGASSE: BOURBON-MASHED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F. Place the potatoes on a foil-lined baking sheet. Bake until tender and starting to ooze sugary syrup, about 1 hour and 15 minutes, depending on their size. Remove from the oven and let sit until cool enough to handle. Cut a slit down each potato and scoop the flesh into a large bowl. Discard the skins. Add the cream, bourbon, brown sugar, molasses, and salt and beat on high speed with an electric mixer until smooth. Cover to keep warm, or gently reheat before serving.

BOURBON MASHED SWEET POTATOES

Steps:

• 1. Prepare sweet potatoes and place them in a deep pot. Fill with water to cover, toss in a bit of salt and bring to a boil over medium high heat. Boil until tender, 15-20 minutes.
• 2. Remove from heat and drain water from potatoes. In the same pot, add butter and bourbon. On the counter, cover the pot for 5 minutes to let the butter melt.
• 3. Remove cover and add brown sugar. Use a potato masher to incorporate ingredients and to mash potatoes. Add vanilla and continue to mash until desired consistency.
• 4. Adjust to taste with more bourbon, butter or brown sugar. Drool. Enjoy!

BOURBON MASHED SWEET POTATOES

Steps:

• Preheat the oven to 350 degrees F. Place the potatoes on a foil-lined baking sheet. Bake until tender and starting to ooze sugary syrup, about 1 hour and 15 minutes, depending on their size. Remove from the oven and let sit until cool enough to handle. Cut a slit down each potato and scoop the flesh into a large bowl. Discard the skins. Add the cream, bourbon, brown sugar, molasses, and salt and beat on high speed with an electric mixer until smooth. Cover to keep warm, or gently reheat before serving.

ESPRESSO-BOURBON STEAKS WITH MASHED SWEET POTATOES RECIPE - FOOD.COM

Steps:

• Combine all sauce ingredients, except pepper, in a small saucepan; bring to a boil. Reduce heat and simmer, uncovered 12-15 minutes or until sauce is thickened and reduced by about half, stirring occasionally. Stir in pepper. Keep warm.
• Prepare mashed potatoes by boiling potatoes in water with 1 teaspoons salt. Cover with water; bring to a boil. Cook 4-5 minutes or until potatoes are tender. Drain. Combine potatoes, 2 tablespoons butter, salt and pepper. Beat until mashed and smooth.
• Meanwhile, press coarsely cracked pepper on both sides of steaks. Place steaks on grill over medium coals. Grill, uncovered, 13-15 minutes for medium rare doneness, turning once.
• Evenly divide sauce onto 4 plates. Place steak on top of sauce. Serve with Mashed Sweet Potatoes and green beans (if desired).