Mashed Sweet Potatoes with Bourbon, Molasses and Pecans Recipe

Mashed Sweet Potatoes with Bourbon, Molasses and PecansMashed 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)


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


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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  1. says

    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. :)

    • says

      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!

    • says

      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!

  2. says

    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!!!

    • says

      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?

  3. Cameron says

    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.

  4. says

    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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