The kick of Tabasco upgrades this Southern classic, as does the technique of cooking the potatoes a second time, on the stovetop.
Make Ahead: The sweet potatoes can be roasted, peeled and refrigerated a day or two in advance. The finished mashed potatoes can be made a day or two in advance. Reheat, covered, over low heat, stirring until warmed through.
Yield: Makes 10 to 11 cups
- 8 large (about 3 pounds) sweet potatoes
- 2 cups (1 pint) heavy cream
- 1/2 to 3/4 cup bourbon
- 1/2 cup packed dark brown sugar
- 1/2 cup molasses
- 3/4 to 1 teaspoon sea salt, or more to taste
- Water (optional)
- 3 dashes hot pepper sauce, such as Tabasco
- Pinch freshly grated nutmeg
Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil.
Use a fork or skewer to poke a few holes in the sweet potatoes (to allow steam to escape), then place them on the baking sheet. Roast for 45 minutes to 1 hour or until the potatoes have softened.
When they are cool enough to handle, discard the skins and transfer the potatoes to a large pot or Dutch oven. Add the cream, bourbon to taste, the dark brown sugar, molasses and 3/4 teaspoon of the salt. Place over medium-low heat; use a potato masher to incorporate the ingredients and break down the potatoes, which will be lumpy. Add a little water as needed to help blend the mixture.
Cover and cook for 30 to 40 minutes, stirring vigorously a few times to keep the potatoes from scorching on the bottom. During this time, the mixture should become a fairly smooth puree; use a large whisk if you need to.
Uncover; stir in the hot pepper sauce and nutmeg. Taste, and add 1/4 teaspoon salt, or more as needed.
Serve immediately and refrigerate any leftovers. Alternatively, make a day in advance and reheat before serving.
Adapted from Elizabeth Karmel, executive chef of Hill Country Barbecue Market.
Tested by Bonnie S. Benwick.
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