Liberty Street Bourbon-Mashed Sweet Potatoes


  • 8 medium sweet potatoes, about 4 pounds
  • 2 tsp salt
  • 1 Tbsp granulated sugar
  • 1 Tbsp packed brown sugar
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 cup cream
  • 4 Tbsp butter
  • 1/4 cup Steen's Cane Syrup (or white corn syrup)
  • 1/2 cup bourbon


Peel sweet potatoes and cut into quarters. Cut each quarter in half again. Place in a pot and cover with cold water. Add the 2 teaspoons salt and granulated sugar. Bring to boil, reduce heat and simmer for about 15 minutes or until very tender. Potatoes should mash easily when pressed with a fork.

Drain potatoes and return to pan over very low heat. Return to burner until all moisture has evaporated, about 2 minutes. Remove from heat. Rice or mash until very smooth.

Stir in brown sugar. Combine the 1/2 teaspoon salt, pepper, cinnamon and nutmeg in a small bowl; stir into potatoes.

Place cream and butter in a saucepan. Heat until butter melts. Stir into potatoes. Stir in the corn syrup and bourbon.

Makes 8 to 10

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