Thursday, December 13, 2007

Bourbon-Walnut Sweet Potato Mash

Although my focus is on holiday cookie making this month, I want to give a nod to a dish I made twice recently, once for Sunday dinner at my cousin Jeanne’s house and once for Thanksgiving. This recipe is a winner because it takes advantage of all the yams in the markets these days (they seem to be particularly sweet right now), and because it’s super easy. It’s perfect for a multi-course meal that includes other more time-consuming dishes. You can make it a day ahead; just heat it up in the microwave and sprinkle the nuts on top before serving. Because of the bourbon, maple syrup, and allspice, this dish has a wonderfully distinctive flavor that sets it apart as a cold weather side dish.

Bourbon-Walnut Sweet Potato Mash
from Bon Appetit, November 2007


Ingredients:

- 4 pounds red-skinned sweet potatoes (yams)
- 1/2 cup whipping cream
- 6 Tbsp (3/4 cup) butter
- 1/4 cup pure maple syrup
- 2 Tbsp bourbon
- 1 1/2 tsp ground cinnamon
- 1 tsp ground allspice
- 3/4 tsp ground nutmeg
- 1 cup walnuts, toasted, chopped

Directions:

1) Preheat oven to 350°F.

2) Roast potatoes on rimmed baking sheet until tender, 1 to 1 1/2 hours.

3) Cool slightly. Scoop flesh into large bowl; discard skins.

4) Mash hot potatoes until coarse puree forms.

5) Heat cream and butter in heavy small saucepan over low heat until butter melts, stirring occasionally.

6) Gradually stir hot cream mixture into hot potatoes.

7) Stir in syrup, bourbon, and all spices. Season with salt and pepper.

8) Before serving, sprinkle nuts over and serve.

Serves 8-10.

4 comments:

Janet Brown said...

Even for a person who detests sweet potatoes and bourbon, this sounds very tempting. Laurie Colwin would approve.
Merry Christmas!
Janet

Kim said...

Laurie approves of anything with butter and cream in it!!

Haley said...

We would like to feature your bourbon-walnut sweet potato mash on our blog. Please email haleyglasco@gmail.com if interested. Thanks :)

Haley

blog.keyingredient.com/

Kim said...

Hi Haley,
It's all yours, but please note that it's a recipe from Bon Appetit --- it really is terrific!
Kim