Rating: 2.5 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2

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

Mary Drennen
Recipe by Cooking Light November 2012

Gallery

Credit: José Picayo; Styling: Philippa Brathwaite

Recipe Summary

hands-on:
25 mins
total:
35 mins
Yield:
Serves 8 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

208 calories; fat 4.7g; saturated fat 2.9g; mono fat 1.3g; poly fat 0.2g; protein 3.2g; carbohydrates 37g; fiber 5.2g; cholesterol 13mg; iron 1.1mg; sodium 301mg; calcium 72mg.
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