| Chef: Kevin Weeks | |
| Food Mood: Holiday | |
| Cuisine: New American/Regional | |
Description |
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| Good bourbon has strong vanilla notes as well as smoky and caramel flavors that happen to match wonderfully with maple syrup. Add the rich and sweetly earthy flavor of sweet potato and you have a match made in heaven. | |
Servings: 6 |
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Ingredients |
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| 3 lbs sweet potatoes 1/4 cup butter, melted 1/4 cup maple syrup 2 to 3 teaspoons black or white truffle oil 1/2 teaspoon salt 1 tsp ground corriander 1/4 cup bourbon whiskey 3 tablespoons additional butter |
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Method |
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| Roast sweet potatoes (about 45 minutes), cool and peel. Place sweet potatoes in a bowl and mash. Add remaining ingredients (except additional butter) and mix thoroughly. Baking: Heat oven to 375F. Transfer potatoes to a baking dish and dot with additional butter. Bake until potatoes begin to brown -- about 40 minutes. Serve. |
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Prep time: 1 hour 15 minutes |
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Notes |
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| This can be made the day before or as long as two or three weeks in advance and then frozen. If frozen, thaw overnight in the refrigerator. Once thawed, follow directions above for baking. |
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Author: Kevin Weeks |
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Recipe source: Kevin Weeks |
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