Prep 30 mins
Cook 1 hr 15 mins
- 1 3⁄4-2 lbs sweet potatoes
- 1⁄2 cup heavy cream
- 1⁄4 cup Bourbon
- 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 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.
DH had some left-over sweets after mixing up our dog, Tom's meals. He found this recipe on Emeril - and we JUST had enough bourbon to fix this for dinner. Made exactly as posted. DEE-licious ! Served with pork tenderloin and applesauce. Thanks for posting.
This is a great side dish! I made it as directed with the exception I boiled my potatoes with the skin on for approx. 45 min until they were tender to poke with a fork. I think this how the term "Hot Potato" came about. You really have to let them cool before peeling as they do hold their heat. The skin does slide off easily. I added the rest of the ingredients and made as directed. The family loved them and I was advised by all members this has to be a regular dish in our house.
Wow, this is a wonderful dish! Great that it can be made in advance then popped into the oven. I baked the sweet potatoes until they were also most done, then popped into the microwave. The skin just peeled off of them then. Topped the dish with pecan halves and dotted with butter. Served with a smoked turkey breast and roasted root vegetables. Guess you can say we did a dry-run for Thanksgiving . . . and this dish will DEFINIELY be added to the menu! Thanks for sharing!