Bourbon Mashed Sweet Potatoes
From chef and author Emeril Lagasse
Thursday, November 20, 2003
Still looking for the perfect dishes for Thanksgiving Day? Emeril Lagasse shared his Thanksgiving menu on Good Morning America.
Make it a complete Thanksgiving Day meal with his recipes for
Beer-Brined Turkey with Turkey Giblet Gravy
Bacon Smothered Haricots Verts
Bourbon Mashed Sweet Potatoes
Tasso and Cornbread Stuffing
Mr. Lou's Chocolate-Praline Pie with Sweetened Whipped Cream
Ingredients
1 3/4 to 2 pounds sweet potatoes
1 teaspoon olive oil
1/2 cup heavy cream
1/4 cup bourbon whiskey
3 tablespoons packed light brown sugar
2 tablespoons molasses
1/8 teaspoon salt
Directions
Preheat the oven to 350° 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 upon 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.
Makes 4 cups
Recipe courtesy of Emeril Lagasse, copyright © 2003.
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