- 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 the oven to 350 degrees F.
Place the potatoes on a foil-lined baking sheet. Bake until the potatoes are 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.
Root Beer Glazed Pork Chops with Bourbon Mashed Sweet Potatoes and Caramelized Onions
Honey-Butter Baked Chicken with Mashed Sweet Potatoes
Frisee Salad with House Smoked Salmon, Toasted Almonds, and Tarragon-Citrus Vinaigrette
Amy's Ooey Gooey Cake
Creamy Garlic Mashed Potatoes
Emeril's Restaurant Sweet Corn Muffins
Mashed Sweet Potatoes
Caramelized Sweet Potatoes
French Quarter Cooler