Sweet potato bourbon mash
Start to finish: 2 hours
If sweet potatoes just aren't the same without marshmallows for you, top with mini-marshmallows and pop under the broiler for 1 to 2 minutes just before serving.
Recipe from Southern foods expert Elizabeth Karmel.
8 large garnet sweet potatoes
1 pint heavy cream
1/2 to 3/4 cup Maker's Mark bourbon
1/2 cup packed dark brown sugar
1/2 cup molasses
1 teaspoon salt, or more to taste
3 dashes hot sauce, or more to taste
1/8 teaspoon nutmeg
Heat the oven to 350 degrees. Prick each sweet potato with a fork, then roast for 1 to 1 1/2 hours, or until tender. Remove from the oven and set aside until cool to the touch.
Peel the sweet potatoes, then cut each into quarters. Place the potatoes in a large stockpot or Dutch oven. Add the cream, bourbon, brown sugar, molasses and salt. Use a fork or masher to mash everything together. If the mixture is too dry, add a bit of water.
Heat over medium-low for 30 to 40 minutes, or until the sweet potatoes are so soft they resemble a purée. This second cooking makes the potatoes foolproof since any hard (undercooked) pieces of sweet potato will be well cooked before serving.
Stir in the hot sauce and nutmeg, then adjust salt as needed. Also can be prepared a day ahead.
Per serving: 460 calories; 200 calories from fat (43 percent of total calories); 22 g fat (14 g saturated; 1 g trans fats); 80 mg cholesterol; 56 g carbohydrate; 3 g protein; 4 g fiber; 350 mg sodium.
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