Mashed Sweet Potatoes with Bourbon, Molasses and Pecans Recipe

by Sandy on December 10, 2010

Mashed Sweet Potatoes with Bourbon, Molasses and Pecans

Yum… sweet potatoes, no… yams, no… sweet potatoes… yams?  What ever those potato shaped orange things are called.  No, yellow… no orange… never mind.  What ever you call them, however you cook them, I love them.  They are kind of like a sneaky little indulgence.  Dessert. Right in the middle of dinner.

I’m not really a fan of marshmallows on top of my sweet potatoes, though.  Marshmallows can’t keep a secret.  They  announce to the world that I’m eating dessert and then I have to act like I’m not going to eat a piece of pie as well.  Snitches.

I have decided to disguise my sweet potatoes for the holidays.  I’ve flavored them with bourbon and molasses and hidden them under a toasted pecan granola.  All grown up and healthy like.  No one will ever know.

Mashed Sweet Potatoes with Bourbon, Molasses and Pecans

Serves 12

4 pounds sweet potatoes

1 cup heavy cream, warmed

¼ cup bourbon

1/3 cup brown sugar

¼ cup molasses

¼ teaspoon salt

Pecan topping (recipe follows)

Directions:

Pre-heat oven to 350°.

Bake potatoes for one hour to one hour and 20 minutes or until fork tender and syrup begins to bubble out.  Remove from oven and cool.

When the potatoes are cool enough to handle, remove the skins and put flesh into a large mixing bowl.  Add bourbon, brown sugar, molasses, salt and 2/3 of the cream.

With an electric mixer, beat on high speed until smooth.  Add enough of the reserved cream until the potatoes are the desired consistency.

Pour into a heated serving dish, cover and keep warm.  May be reheated before serving.

Top with pecan topping just before serving.

Pecan Granola Topping

1 ½ cups lightly toasted pecan halves

1 cup sliced almonds

¾ cup old fashioned rolled oats

1 cup light brown sugar

½ teaspoon cinnamon

½ teaspoon salt

2 sticks unsalted butter, room temperature

Directions:

Pre-heat oven to 400°.

Spray a baking sheet with non-stick cooking spray, set aside.

In a large mixing bowl, toss together the pecans, almonds, oats, brown sugar, cinnamon and salt.

Mix in the butter until the mixture is blended but still a little lumpy.

If you love sweet potatoes as much as I do, here are some other recipes to try-


Mashed Sweet Potato Brulee by Brown Eyed Baker

Baked Sweet Potato Falafel by 101 Cookbooks

Spicy Sweet Potato Fries Recipe by Kalyn’s Kitchen

Butternut Squash and Sweet Potato Gratin by Pinch My Salt

– posted by Sandy


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{ 22 comments… read them below or add one }

Maria Malaveci December 10, 2010 at 6:35 pm

That sounds so…..so…good!

Reply

Sandy December 16, 2010 at 3:44 am

Hi Maria! Glad you like the sweet potatoes. The crunch on top is my favorite part.

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Donna December 11, 2010 at 7:28 pm

I am always on a quest for the perfect holiday sweet potato recipe. Yours looks amazing, Sandy!

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Emily December 13, 2010 at 12:18 pm

This looks delicious. I must say if I hadn’t read the recipe, I’ll definitely been fooled into thinking it’s healthy and stuff myself crazy with it, lol. :)

Reply

Sandy December 16, 2010 at 3:40 am

Emily, Well, the butter is spread out among the whole dish. You can even cut down on the butter in the topping and it will still taste great. Love your stained glass biscotti!

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Seb December 14, 2010 at 3:41 pm

What a great food blog. Thanks for the seet potato recipe. It’s sweet potato time of year again.

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Amber December 14, 2010 at 4:13 pm

Ooooh I need to try this, I love sweet potatoes, and am always looking for ways to incorporate into my cooking.

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Sandy December 16, 2010 at 3:36 am

Hi Amber! I hope you try these. Let me know how you like them, if you do. Keep an eye out for that mixer, Kitchenaid has confirmed that it has been sent. I’m having nightmares about it going to the wrong address!

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Amy Bakes Everything December 17, 2010 at 7:50 pm

First time reader, love this site! These sweet potatoes look incredibly delicious!

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Carol December 17, 2010 at 7:54 pm

I’ve never been a real fan of those yellow/orange tubers, but this recipe looks good enough to eat. I’ll try it!

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jenny @ melting butter December 19, 2010 at 10:24 am

This would have been perfect for thanksgiving! Next year…

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Kori December 19, 2010 at 3:36 pm

Wow, these sound delicious! I have a similar recipe we make for Thanksgiving each year, but this is a fun twist on it. Thanks for sharing…and Happy Holidays!!!

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shannon December 19, 2010 at 3:45 pm

wow…break out the Bourbon!! These Mashed Sweet Potatoes look great!! Congrats on food buzz top 9!!!

Reply

Sandy December 20, 2010 at 6:45 am

Shannon- Thanks! It’s my very first time on the top nine list. I shouted when I saw it and scared my poor mini-schnauzer!

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TR December 19, 2010 at 7:12 pm

This looks utterly amazing and delicious! I will have to try them over the next week for Christmas!

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TR December 19, 2010 at 7:20 pm

And if you don’t mind, I shared the link to this recipe on my blog so I could share it with others!

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Sandy December 20, 2010 at 6:39 am

TR- Thanks for sharing he link and mentioning Everyday Southwest. Love the gluten free recipes on your site!

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Linn @ Swedish Home Cooking December 19, 2010 at 11:03 pm

Ohh, I’ve never tried making mashed sweet potato. Just the regular one. Great idea, specially for all of us who loves sweet potato. :)

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Sandy December 20, 2010 at 6:30 am

Linn- Sweet potatoes are one of those things that people either really love or really don’t! I love your cooking channel! So fun! Do you do the music as well?

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Cameron November 29, 2011 at 8:47 am

Hi there, this looks yummy and I’m looking forward to making it! But I’m stymied by one line in the recipe: “Spray a baking sheet with non-stick cooking spray, set aside.” There’s no further mention of the baking sheet. Is the pecan granola topping supposed to be spread out on it and baked in the 400-degree oven for some period of time? Thanks.

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Peggy November 19, 2012 at 10:40 am

I had these the other day at a friends house. To die for!! It was served with a pork roast done on the grill – a perfect complement to the meat. Don’t wait for Thanksgiving cause these are too good.

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Sandy November 22, 2012 at 7:21 am

I’m so glad you liked them! They are a favorite around our house.

Reply

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