November 2007 was a good year for Bon Appetit. We did almost our entire Thanksgiving menu out of the magazine that year and I've been making the same recipes for two years. This one is a sweet potato mash with bourbon, walnuts, and maple syrup. It has a not-too-heavy dose of cream and butter, which is just enough to ensure that it tastes extra creamy and delicious. It's like heaven on a fork. The bourbon isn't strong, but adds depth to the flavor, and blends well with the spices.
RECIPE: Bourbon-Walnut Sweet Potato Mash
adapted from Bon Appetit, November 2007
INGREDIENTS:
4 pounds sweet potatoes, or yams
1/2 cup cream
5 tablespoons butter
2 tablespoons bourbon
1/4 cup pure maple syrup
1.5 teaspoons cinnamon
1 teaspoon nutmeg
3/4 teaspoon allspice
salt and pepper to taste
1 cup walnuts or pecans, toasted and coarsely chopped
DIRECTIONS:
Preheat oven to 350F.
Wash and scrub sweet potatoes, prick each several times with a fork. Place on a rimmed baking sheet and bake for about 1 hour 15 minutes. Cool until you can handle, and scoop flesh off of skin into a bowl. Coarsely mash potatoes.
Heat cream and butter on low heat until butter has melted. Pour cream mixture slowly over the potatoes and stir or mash to combine. Add bourbon, syrup, and spices. Season to taste with salt and pepper.
Can be made ahead. Store in refrigerator, and top with toasted nuts just before serving.
No comments:
Post a Comment