More of an adult version of sweet potatoes for the holiday table. Simple to make with a gourmet flair.
3 pounds garnet sweet potatoes, peeled and cut into 1-inch chunks
Kosher Flake Sea Salt
3 to 4 Tbsp of bourbon whisky
4 Tbsp butter (or more if it suits you)
4 Tbsp brown sugar (or more if you want it sweeter)
1 ½ tsps. Pumpkin Pie Spice, Apple Pie Spice or British Baking Spice
2 teaspoons Madagascar "Bourbon Islands" Vanilla Extract or Maple Extract
Place the sweet potato chunks in a large pot, cover with water. Add a tablespoon of salt to the water and bring to a boil. Cook until tender, about 15 to 20 minutes.
Drain the cooked sweet potatoes and return them to the pot on the stove. Lower the heat to low.
Add the bourbon and the butter to the pot and stir. Add the brown sugar and vanilla extract and stir.
Mash with a potato masher until smooth. Add more salt, bourbon, butter, and brown sugar to taste.
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