Tim made these in the past. He is a fan of Emeril, and I am becoming one! This recipe is found in his cookbook titled “From Emeril’s Kitchens Favorite Recipes from Emeril’s Restaurants”.
I thought I would share this recipe in case anyone was looking to change things up a bit this Thanksgiving. 🙂 Tim and I hope you have a wonderful Thanksgiving!
Bourbon-Mashed Sweet Potatoes
1 1/2 – 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 oven to 350°.
Place the potatoes on a foil lined baking sheet. Bake until tender and starting to ooze sugary syrup, about one hour and fifteen 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.
Makes 4 cups