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 Source:
Submitted by: Recipe Group Member
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