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.
Email questions to the Food Section at email@example.com.