Sweet potatoes laced with bourbon, butter, and cream--what could be better?
1 tablespoon minced garlic
3 pounds sweet potatoes, peeled and coarsely chopped
2 tablespoons butter
2 tablespoons bourbon
1 tablespoon brown sugar
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup half-and-half
How to Make It
Place garlic and potatoes in a Dutch oven, and cover with water; bring to a boil. Reduce heat; simmer for 18 minutes or until tender. Drain. Place potatoes in a large bowl.
Return pan to medium-high heat. Add butter; cook 2 minutes or until browned and fragrant. Stir in bourbon and sugar; bring to a simmer. Return potato mixture to pan. Stir in salt and pepper; mash with a potato masher until smooth. Remove from heat; stir in half-and-half.
Wow! I made these the night before Thanksgiving to save some time tomorrow and got to try them and they are incredible! And I have been tired of sweet potatoes for a few years and haven't wanted to eat them, but this has made me fall in love with them agaIn! I really love them! Thanks for the great recipe!
The one star may be a little harsh, but I wouldn't make this recipe again so it's honest. I saw this recipe and couldn't wait to try it out (esp with Thanksgiving right around the corner). I love sweet potatoes, but my husband doesn't, so I thought this one with browned butter and bourbon would at least get him to try the potatoes. Everything worked out perfectly and cooking times are solid, I just didn't care for the final taste at the end. I let the bourbon cook out, and the butter was perfectly browned (a nutty smell, gorgeous amber color), but the final taste was just 'wrong.' I don't know another way to put it, but my taste buds just didn't like this combination at all; maybe it was the garlic. My husband ate the potatoes only because he was hungry; they didn't work for him either. So back to the drawing board on a good sweet potato recipe for my husband, and definitely not a keeper for me either.
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