Best Sweet Potato Bourbon Mash Recipes

BOURBON-WALNUT SWEET POTATO MASH

Bourbon-Walnut Sweet Potato Mash image

Provided by Michael Lomonaco

Categories Bourbon Side Roast Thanksgiving Vegetarian High Fiber Walnut Sweet Potato/Yam Fall Maple Syrup Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 9

Ingredients

4 pounds red-skinned sweet potatoes (yams)
1/2 cup whipping cream
6 tablespoons (3/4 cup) butter
1/4 cup pure maple syrup
2 tablespoons bourbon
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
3/4 teaspoon ground nutmeg
1 cup walnuts, toasted, chopped

Steps:

Preheat oven to 350°F. Roast potatoes on rimmed baking sheet until tender, 1 to 1 1/2 hours. Cool slightly. Scoop flesh into large bowl; discard skins. Mash hot potatoes until coarse puree forms.
Heat cream and butter in heavy small saucepan over low heat until butter melts, stirring occasionally. Gradually stir hot cream mixture into hot potatoes. Stir in syrup, bourbon, and all spices. Season with salt and pepper. DO AHEAD: Can be prepared 1 day ahead. Cover and chill. Rewarm in microwave. Sprinkle nuts over and serve.

SWEET POTATO BOURBON MASH

SWEET POTATO BOURBON MASH image

Categories Side

Yield 8-10 servings

Number Of Ingredients 6

Ingredients

4 large Garnet sweet potatoes, pricked all over with a fork ((approx 3-31/2 lbs)
1 cup heavy cream
4 Tbs. unsalted butter, softened (I used regular butter and omitted the salt)
1/4 cup each bourbon, molasses and dark brown sugar
1/2 tsp salt
1/4 tsp ground nutmeg.

Steps:

Adjust oven rack to upper-middle and preheat to 400 degrees. Place potatoes on foil lined baking sheet and bake until fork-tender, about 1 hour. When cool to the touch, peel and quarter the potatoes. Place potatoes, cream, butter, bourbon, sugar, molasses and salt in small Dutch oven or soup kettle. Mash ingredients together with a large fork or potato masher. Bring mixture to simmer over medium heat; reduce heat to low and cook, covered and stirring frequently until potatoes are soft and thick, about 30 minutes. Stir in nutmeg and adjust seasooning and serve or cool, cover and refrigerate 'til ready to reheat.

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