Elizabeth Karmel’s Sweet Potato Bourbon Mash

Pam Anderson | 15 Nov 2011 | 1 Comment

Sweet Potato Bourbon Mash

by: Elizabeth Karmel

Serves: Makes a scant 6 cups serving 8 to 10

Ingredients

4 large (12 to 14 ounces each) Garnet sweet potatoes, pricked all over with a fork
1 cup heavy cream
4 tablespoons unsalted butter, softened
¼ cup each: bourbon, dark brown sugar, and molasses
½ teaspoon salt
2 dashes hot red pepper sauce, or to taste
¼ teaspoon ground nutmeg

Instructions

Adjust oven rack to upper-middle position and heat oven to 400 degrees. Place potatoes on a large foil-lined baking sheet and bake until fork-tender, about 1 hour. When cool to the touch, peel and quarter the potatoes. (Can be covered and refrigerated overnight.)
Place potatoes, cream, butter, bourbon, sugar, molasses and salt in small Dutch oven or soup kettle; mash ingredients together with a large fork or potato masher. Bring mixture to simmer over medium heat, reduce heat to low and cook, covered and stirring frequently, until potatoes are soft and thick, about 30 minutes Stir in pepper sauce and nutmeg, adjust seasonings, and serve.

About Pam Anderson

Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.