Bourbon Mashed Sweet Potatoes
November 25, 2015
- 2 pounds sweet potatoes
- 1/2 cup heavy cream
- 1/4 cup bourbon whiskey
- 3 tablespoons light brown sugar
- 2 tablespoons molasses
- 1/8 teaspoon salt
- Preheat the oven to 350 degrees F.
- Place the potatoes on a foil-lined baking sheet. Bake until the potatoes are 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.
Every year, John C. Dvorak and Adam Curry of the No Agenda Show share this delicious recipe with their listeners. It’s considered to be John’s recipe but Adam has adapted and adopted the recipe into his Thanksgiving as well. It looks delicious, though I have yet to taste it.
I have reached out to the /r/inthemorning reddit sub and here are some important addends to the recipe:
“John’s Whisky mention: George Dickel single barrel (though I think he means “Barrel Select” but it’s unclear).” — notian
“ITM. I made two batches last night since I was pre-cooking for Thanksgiving. I peeled the potatoes and boiled them instead of cooking them in the oven. I didn’t have any bourbon, so in one batch I used Crown Royal, and in the other I used Captain Morgan (spiced rum). Also added about 1/2 cup brown sugar and a couple teaspoons of pumpkin pie spice. Threw in a couple eggs so it would set up firmer in the oven. My daughter and I both agree that we prefer the one with Crown. I’ve been making this for years and never thought to try alcohol in it for flavoring.” — AmonRe_72
“Worth noting Adam’s replacement of the cream with yogurt.” — Seven-Three