Boozy Smashed Sweet Potatoes
Did I have you at boozy? These definitely had my attention. One bite and they’ll have yours too. Tired of sweet potatoes topped with sticky marshmallows? Or just looking for something a little different to do with those taters for Thanksgiving (and beyond)? Why not spike your sweet potatoes? Good idea eh? Grab the good stuff – Maker’s Mark Whisky. You know that cool looking bottle with the red wax dripping off of it. Yeah that’s the one.
Ehem Disclaimer: I was not compensated or supplied with Maker’s Mark for this post. It was bought with our own little hot moolah and we just happen to like it. Okay now that that is out of the way we can talk about the deliciousness that is boozy smashed sweet potatoes. You start off making them just like you would their white counter part. Peeled, cubed placed in COLD water and seasoned with salt. Cook them until fork tender.
When they’re done it’s time to douse them with butter and booze. I could grab a spoon and go to town just like they sit but then I’d miss out on the topping. Yes the topping. Pecans coated in a warm cloak of butter, maple and sage. Oh sweet GOODness.
You’ll want to wear your stretchy pants. Happy Turkey Day kids!
This recipe was adapted from Maker’s Mark Newsletter.
What You Will Need:
- 4–5 large sweet potatoes, peeled and large dice
- 1 stick unsalted butter
- 1/4 cup Maker’s Mark® Bourbon
- 1-1/2 cups halved pecans
- 1 tablespoon maple syrup
- 1 tablespoon fresh sage, chiffonade
- Salt and black pepper to taste
What To Do:
- Place diced sweet potatoes into a large pot and cover with cold water. Add salt and bring to a boil. Simmer the potatoes for approximately 25 minutes or until just tender, not too soft. Drain and return to pot.
- Add butter (minus 2 tablespoons) and bourbon while the potatoes are still hot. As you stir the potatoes, they will naturally mash. Season the mixture with salt and pepper to taste. Transfer to a ceramic serving dish. Set aside.
- Into a saute pan add remaining 2 tablespoons of butter melt over medium heat. Add: pecans,maple syrup and cook together until incorporated. Add sage and season with salt and pepper.
- Spoon the pecan mixture over the sweet potatoes and serve.