Sweet Bourbon Mashed Potatoes Recipes

Steps:

• Place the sweet potatoes into a pot of cold water with salt and bring to a rapid boil; about 20 minutes. Drain and return back into pot to mash.
• In a medium saucepan, combine the remaining ingredients, except the brown sugar. Allow to simmer over medium heat until butter is melted and mixture is creamy. Pour mixture over potatoes, adding a dash of salt for flavor and stir. Sprinkle potatoes with brown sugar.

Steps:

• Preheat the oven to 375 degrees F.
• Place the sweet potatoes on a foil lined baking sheet and roast for 45 minutes to 1 hour, until very soft to the touch. Remove from the oven and let cool 20 minutes. When cool enough to handle, peel them by hand and put the flesh in the bowl of a mixer. Using a paddle attachment, mix in the lemon zest and juice, maple syrup and brown sugar.
• Place the bourbon in a small saucepan and place over high heat. Let it come just to the boil and then tilt the pan slightly towards you to set it aflame*. Add to the potatoes along with the butter. Mix well. Add salt and pepper and transfer to a 13 by 9-inch oven-safe casserole dish. (Recipe can be made to this point up to 2 days before, refrigerated.) Sprinkle topping over potatoes and bake for 20 minutes until the top is golden brown.
• Alternatively, you may simply sprinkle the top of the casserole with a little bit of brown sugar and 1/2 cup chopped pecans.
• Mix the flour, brown sugar, salt, pepper, thyme and pecans together in a small bowl. Add the butter and work with your fingers until a crumbly mass forms.

Steps:

• Heat oven to 350 degrees. Wrap potatoes in foil, place on a rimmed baking sheet, and bake until tender, about 1 hour. Let rest until cool enough to handle but still warm, then remove the foil and peel off the skins.
• Add sweet potatoes to a food processor, along with butter, brown sugar, bourbon or juice, lemon zest, salt, nutmeg, pepper and cloves. Purée until smooth. (Or, for a chunkier texture, mash them by hand.) Taste and add salt, sugar or both if you like. Serve while still warm or reheat before serving.

Steps:

• 1. Prepare sweet potatoes and place them in a deep pot. Fill with water to cover, toss in a bit of salt and bring to a boil over medium high heat. Boil until tender, 15-20 minutes.
• 2. Remove from heat and drain water from potatoes. In the same pot, add butter and bourbon. On the counter, cover the pot for 5 minutes to let the butter melt.
• 3. Remove cover and add brown sugar. Use a potato masher to incorporate ingredients and to mash potatoes. Add vanilla and continue to mash until desired consistency.
• 4. Adjust to taste with more bourbon, butter or brown sugar. Drool. Enjoy!

Steps:

• Preheat oven to 350 degrees.
• Place potatoes on a baking sheet lined with parchment paper. Transfer to oven and bake until very tender, about 1 hour and 15 minutes. Let stand until cool enough to handle.
• Cut open each potato and scoop out flesh into a large bowl; discard skins. Add cream, bourbon, brown sugar, molasses, and salt; mash with a potato masher until desired consistency is reached. Alternatively, place potato flesh, cream, bourbon, brown sugar, molasses, and salt in the bowl of an electric mixer fitted with the paddle attachment; beat on high until well combined. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F.
• Place the potatoes on a foil-lined baking sheet. Bake until tender and starting to ooze sugary syrup, about 1 hour and 15 minutes, depending on their size. Remove from the oven and let sit until cool enough to handle.
• Cut a slit down each potato and scoop the flesh into a large bowl. Discard the skins. Add the cream, bourbon, brown sugar, molasses, and salt and beat on high speed with an electric mixer until smooth. Cover to keep warm, or gently reheat before serving.

Steps:

• Bake whole sweet potatoes for 45 minutes to an hour at 375°F Cool for about 20 minutes.
• Peel potatoes and put them into a large mixing bowl with lemon juice and zest, syrup, and brown sugar.
• In a large sauce pan, heat bourbon on high until boiling. Gently and CAREFULLY, tilt the pan so it catches on fire (to burn off the alcohol). Extinguish.
• Add potatoes to bourbon, along with the butter, salt and pepper.
• Place mixture in a 13x9 inch baking dish. This can be refrigerated for up to 2 days before serving.
• Mix topping ingredients together right before you are ready to serve. Sprinkle on top of dish.
• Bake from 20 minutes at 375°F.