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
- 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
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.