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Browned Butter Bourbon Mashed Sweet Potatoes

Photo: José Picayo; Styling: Philippa Brathwaite
Hands-on time 25 mins
Total time 35 mins
Yield Serves 8 (serving size: 1/2 cup)
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

Nutrition Information

  • calories 208
  • fat 4.7 g
  • satfat 2.9 g
  • monofat 1.3 g
  • polyfat 0.2 g
  • protein 3.2 g
  • carbohydrate 37 g
  • fiber 5.2 g
  • cholesterol 13 mg
  • iron 1.1 mg
  • sodium 301 mg
  • calcium 72 mg

How to Make It

  1. 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.

  2. 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.