"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

BOURBON MASHED SWEET POTATOES Recipe

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This recipe for BOURBON MASHED SWEET POTATOES, by , is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Corey Johnson
Added: Wednesday, June 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 to 2 lbs. sweet potatoes
1 tsp. olive oil
1/2 c. heavy cream
1/4 c. bourbon whiskey
3 Tbsp. light brown sugar (packed)
2 Tbsp. molasses
1/8 tsp. salt

Directions:
Directions:
Preheat oven to 350. 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 upon 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.

Personal Notes:
Personal Notes:
This was the first "sweet potato" dish Corey made for Thanksgiving. This recipe led to the "Pecan Praline Sweet Potato Casserole." If we keep this up, we might as well forget about the turkey! I believe this is another Emeril Lagasse recipe. Corey became very interested in his recipes after he went to his (Lagasse's) restaurant in New Orleans.

 

 

 

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