Over the past few years I've really grown a liking to sweet potatoes, and now I can't seem to get enough. They have such a beautiful, mild, naturally sweet flavor, that when enhanced with warm flavors, becomes oh so cozy.
One of the only times my family makes sweet potato mash is for Thanksgiving, and that just simply wasn't enough for me this year. I have had bourbon from Widow Jane in Brooklyn sitting in my apartment for quite some time, so decided to finally use it and act on my cravings by making a sweet potato bourbon mash!
This mash is the perfect side dish to any meal because you simply can't go wrong pairing sweet potatoes with just about anything. I was nervous about how it would go getting the insides out of the potato skins after baking, but worry not, it was MUCH easier than I expected. I also enhanced the sweet flavor with maple syrup, and trust me you don't want to skip that step.
Sweet Potato Bourbon Mash
INGREDIENTS
- 5 medium sweet potatoes
- ⅓ cup heavy cream
- 2 tablespoon pure maple syrup
- 2 tablespoon bourbon whiskey
- 4 tablespoon butter
- ½ teaspoon nutmeg
- 1 ½ teaspoon salt
INSTRUCTIONS
- Preheat your oven to 400℉
- Poke your sweet potatoes with a fork a few times each and bake for 1 hour
- Once cooled a bit, cut the sweet potatoes in half and using a spoon scoop out the insides, and add to a bowl to mash per your favorite method (I personally just use a regular masher, but some like to add to a blender or just use a fork for bigger pieces).
- In a pot on medium heat, add the sweet potato, butter and cream. Once that is combined warm, add in the syrup, whiskey, nutmeg and salt. Mix to combine.
- Serve with a pat of room temp butter on top.
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