Bourbon Sweet Potatoes

READY IN: 55mins
Recipe by mosma

These are really great Bourbon Sweet Potatoes from Emeril. Although the recipe calls for a food processor, I just mash it up with a fork and it's great!

Top Review by Kumquat the Cats fr

I'm not really a bourbon drinker (I can't remember the last time I tried it, or even whether I liked it), and I did not realize how bitter the taste would be. Although this recipe has a lot of potential tastewise, the harsh taste of the bourbon was a bit much for both me and my BF. Maybe it was the type of bourbon I bought (Wild Turkey). I did leave out the brown sugar as it was optional, but I'm not sure its inclusion would have made much of a difference. I did substitute half-and-half for the cream, and lowered the butter a bit. I think if I had halved the bourbon this would have been quite tasty, and bourbon fans will probably love this!

Ingredients Nutrition

Directions

  1. Prick sweet potatoes several times with a fork and roast at 350 degrees for 45 minutes or until tender.
  2. As soon as you are able, using a potholder or kitchen towel, peel potatoes and add to work bowl of a food processor.
  3. Process until smooth. Add butter, sugar, cream and bourbon.
  4. Process to incorporate everything. Season to taste.
  5. If you wish, shape sweet potatoes into quenelles before serving.
  6. Garnish with chives, sprinkling them all over plate.

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