Sweet Potato Bourbon Mash Recipe

August 2024 · 2 minute read
Democracy Dies in DarknesscourseSideNo ratings yetStart CookingComment on this storyAdd to your saved recipes

The kick of Tabasco upgrades this Southern classic, as does the technique of cooking the potatoes a second time, on the stovetop.

The sweet potatoes can be roasted, peeled and refrigerated a day or two in advance. The finished mashed potatoes can be made a day or two in advance. Reheat, covered, over low heat, stirring until warmed through.

Adapted from Elizabeth Karmel, executive chef of Hill Country Barbecue Market.

Story continues below advertisement

Advertisement

Ingredients

measuring cup

Servings: 12 Makes 10 to 11 cups

Directions

  • Step 1

    Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil.

  • Step 2

    Use a fork or skewer to poke a few holes in the sweet potatoes (to allow steam to escape), then place them on the baking sheet. Roast for 45 minutes to 1 hour or until the potatoes have softened.

  • Step 3

    When they are cool enough to handle, discard the skins and transfer the potatoes to a large pot or Dutch oven. Add the cream, bourbon to taste, the dark brown sugar, molasses and 3/4 teaspoon of the salt. Place over medium-low heat; use a potato masher to incorporate the ingredients and break down the potatoes, which will be lumpy. Add a little water as needed to help blend the mixture.

  • Step 4

    Cover and cook for 30 to 40 minutes, stirring vigorously a few times to keep the potatoes from scorching on the bottom. During this time, the mixture should become a fairly smooth puree; use a large whisk if you need to.

  • Step 5

    Uncover; stir in the hot pepper sauce and nutmeg. Taste, and add 1/4 teaspoon salt, or more as needed.

  • Step 6

    Serve immediately and refrigerate any leftovers. Alternatively, make a day in advance and reheat before serving.

    • Story continues below advertisement

    Advertisement

    Nutritional Facts

    Per serving

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from Elizabeth Karmel, executive chef of Hill Country Barbecue Market.

    Tested by Bonnie S. Benwick.

    Published March 15, 2011

    ncG1vNJzZmivp6x7uK3SoaCnn6Sku7G70q1lnKedZL%2Bmr8ipnKxno6yypsCMqaatmaSkeqO71KuZqKZdoq60tI4%3D