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Photo: José Picayo; Styling: Philippa Brathwaite Photo by: Photo: José Picayo; Styling: Philippa Brathwaite

Browned Butter Bourbon Mashed Sweet Potatoes

Sweet potatoes laced with bourbon, butter, and cream--what could be better?

Cooking Light NOVEMBER 2012

  • Yield: Serves 8 (serving size: 1/2 cup)
  • Hands-on: 25 Minutes
  • Total: 35 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 208
  • Fat: 4.7g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.2g
  • Carbohydrate: 37g
  • Fiber: 5.2g
  • Cholesterol: 13mg
  • Iron: 1.1mg
  • Sodium: 301mg
  • Calcium: 72mg