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Bourbon Mashed Sweet Potatoes

This recipe for bourbon mashed sweet potatoes is courtesy of chef Emeril Lagasse.

  • yield: Makes 4 cups

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Ingredients

  • 2 pounds sweet potatoes
  • 1/2 cup heavy cream
  • 1/4 cup bourbon
  • 3 tablespoons light brown sugar
  • 2 tablespoons molasses
  • 1/8 teaspoon salt

Directions

  1. Step 1

    Preheat oven to 350 degrees.

  2. Step 2

    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.

  3. Step 3

    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.

Source
The Martha Stewart Show, November Holiday 2007

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Reviews (5)

  • 29 Dec, 2007

    Too much bourbon. Too strong! Try cutting it in half maybe. If I want I drink I'll pour it in a glass!

  • 25 Dec, 2007

    CUT THE SUGAR AND MOLASSES DOWN OR EVEN OUT THE POTATOES ARE SWEET ENOUGH AS IS. NOT A DRINKER, BUT TRIED IN FOOD AND LIKED IT, DIFFERENT FLAVOR. WILL TRY THIS AGAIN, ESPECIALLY SINCE I CANT STAND SWEET POTATOES

  • 2 Dec, 2007

    I baked the potatoes and made the recipe and for the first time there were left overs of my sweet potatoe cassarole. Only my cousin, husband, and my 8 year old liked it. I did not care for it my self, but then again I'm not big on bourbon. I perfer sweet potatoes to taste sweet.

  • 18 Nov, 2007

    How long will you twice-bake it? What temperature should the oven be?

  • 17 Nov, 2007

    I am going to try this recipe, but I am going to twice-bake it - put in a casserole, topped with marshmellows and the pecan pralines from the pumpkin pie recipe... Should be good!