Sweet Potato Bourbon Mash 12.000
Smoke Signals Mar 16, 2011

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.

Servings: 12

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.

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Recipe Source

Adapted from Elizabeth Karmel, executive chef of Hill Country Barbecue Market.

Tested by Bonnie S. Benwick.

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