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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

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


  1. Preheat oven to 350 degrees.

  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. 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.

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