Friday, November 30, 2012

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Browned Butter Bourbon Mashed Sweet Potatoes
 adapted from Cooking Light
2 1/2 lbs sweet potatoes (~3 large), peeled and coarsely chopped
2 Tbsp unsalted butter
2 Tbsp bourbon
3 Tbsp brown sugar
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
1/3 cup pecans, chopped

Place potatoes in a large pot and cover with water; bring to a boil. Reduce heat; simmer for 18 minutes or until tender; drain. Place potatoes in a large bowl.
Return pot to medium-high heat. Add butter; cook 2 minutes or until browned and fragrant. Stir in bourbon and brown sugar; bring to a simmer. Return potato mixture to pan. Stir in salt and pepper; mash with a potato masher until smooth. Remove from heat and top with pecans. Serve hot.
Yield: 7 servings (1/2 cup each)
Nutrition Information (per serving): 228 calories; 7.9 g. fat; 0 mg. cholesterol; 134 mg. sodium; 35.3 g. carbohydrate; 5.6 g. fiber; 3.4 g. protein
Result: Loved ‘em! The reviews on this recipe were not good. In my mind, they needed more candy (and pecans, and less savory – salt, pepper, and garlic). I also found the consistency to be creamy and rich without the half and half, so I omitted that ingredient, as well. You could also top these with mini marshmallows and broil for a minute before serving…mmm! Mashed sweet potatoes are a staple at my family’s table and I love that this recipe captures the candied version without going over the top. Enjoy!

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