Emeril's Bourbon-Mashed Sweet Potatoes and Caramelized Onions

Submitted by jody 5

"Goes prefect with Recipe #232612. These sweet potatoes are so good. You can leave out the Bourbon if serving to kids--still tastes very good without the bourbon."

 

• Ready In: 16mins
• Ingredients: 8
• Serves: 4

ingredients

• 793.78-907.18 g sweet potatoes
• 118.29 ml heavy cream
• 59.14 ml bourbon whiskey
• 44.37 ml light brown sugar
• 29.58 ml molasses
• 0.61 ml salt

• Caramelized Onions

• 118.32 ml unsalted butter
• 907.18 g yellow onions, peeled and thinly sliced

directions

1. Preheat the oven to 350 degrees F.
2. Place 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.
3. Add the cream, bourbon, brown sugar, molasses, and salt; beat on high speed with an electric mixer until smooth. Cover to keep warm, or gently reheat before serving.

4. Caramelized Onions:

5. Melt the butter in a large skillet over medium-high heat. Add the onions, reduce the heat to medium-low, and cook slowly, stirring occasionally, until golden brown and caramelized, 45 minutes to 1 hour. Remove from heat and serve hot.
6. Yield: 2 cups, 4 to 6 servings.

Reviews

[rosslare]

Very good with or without the onions. The sweet and savory combo is delicious, but not a must. I added some steak seasoning to the onions.