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    Potato: Bourbon Mashed Sweet Potatoes


    Source of Recipe


    Liberty Street, found at razzledazzlerecipes.com

    List of Ingredients




    8 medium sweet potatoes, about 4 lbs.
    2 t. salt
    1 T. granulated sugar
    1 T. packed brown sugar
    1/2 t. salt
    1/4 t. white pepper
    1/2 t. cinnamon
    1/4 t. nutmeg
    1/4 C. cream
    4 T. butter
    1/4 C. Steen's Cane Syrup (or white corn syrup)
    1/2 C. bourbon

    Recipe



    Peel sweet potatoes and cut into quarters. Cut each quarter in half again. Place in a pot and cover with cold water. Add the 2 teaspoons salt and granulated sugar. Bring to boil, reduce heat and simmer for about 15 minutes or until very tender. Potatoes should mash easily when pressed with a fork.

    Drain potatoes and return to pan over very low heat. Return to burner until all moisture has evaporated, about 2 minutes. Remove from heat. Rice or mash until very smooth.

    Stir in brown sugar. Combine the 1/2 teaspoon salt, pepper, cinnamon and nutmeg in a small bowl; stir into potatoes.

    Place cream and butter in a saucepan. Heat until butter melts. Stir into potatoes. Stir in the corn syrup and bourbon.

    Serves 8 to 10.

    Note: Potatoes may be made up to a day in advance and reheated in a saucepan with an additional 1/4 cup cream.

 

 

 


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