Sweet potatoes laced with bourbon, butter, and cream--what could be better?
Cooking Light NOVEMBER 2012
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.
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