Bourbon Mashed Sweet Potatoes
This recipe for bourbon mashed sweet potatoes is courtesy of chef Emeril Lagasse.
- Yield: Makes 4 cups
Source: The Martha Stewart Show, November Holiday 2007
- 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
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.