5 pounds red garnet or jewel sweet potatoes (sometimes sold as yams)
1/2 cup firmly packed brown sugar
1/3 cup butter
1 teaspoon vanilla
How to Make It
In a small bowl, pour bourbon over dried apricots.
Scrub sweet potatoes and pierce each in several places with a fork. Place potatoes on oven rack or in a single layer on a baking sheet. Bake in a 350° oven until potatoes are soft when pierced, about 1 1/2 hours. Let stand until cool enough to handle, about 20 minutes.
Peel the sweet potatoes and place in a large bowl. Add brown sugar, butter, and vanilla to the bowl and mash with a potato masher or a fork until mixture is only slightly chunky. Stir in apricots and bourbon. Spoon into a shallow 2 1/2-quart baking dish and spread level.
Bake, uncovered, until hot in the center, about 30 minutes. Serve warm.
If you like, you can prepare the dish through step 3 up to 2 days ahead; cover airtight and chill. Unwrap and bake as directed in step 4.
I've been makign this since it first appeared in the magazine. Flavors are reminiscent of the traditional dish with marshmallows on top, but it's not sickeningly sweet and is much more sophisticated. Everyone always loves this dish.
I made this for Thanksgiving this year and it was such a hit. It is definitely a keeper! I loved how easy it was to prepare. I baked the potatoes and combined everything the day before and baked the day of. This Christmas I'm serving this with a pork loin and bourbon reduction sauce from this website!