Bourbon Mashed Sweet Potatoes
Creamy yams spiked with bourbon make a wonderful holiday side dish.
4 cups fresh sweet potatoes (yams), cooked and mashed (about 3 1/2 pounds) or 2 (32-ounce) cans sweet potatoes, drained and mashed
1/3 cup packed light brown sugar
1/2 teaspoon Chef Paul Prudhomme’s Vegetable Magic*
1/4 cup evaporated milk
2 tablespoons margarine or butter, melted
1 tablespoon bourbon
- Preheat oven to 350°F (175°C).
- Place all ingredients in mixing bowl and blend until creamy. Transfer to a baking dish and bake for 15 minutes or until thoroughly heated.
Makes 10 servings.
*If unavailable, substitute with your favorite seasoning salt.
Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.
Recipe and photograph provided courtesy of Louisiana Sweet Potato Commission.