Recipe

Mashed Maple Boubon Sweet Potatoes Recipe

Add Step-by-Step Photos	Notyourmomma / All my dishes 8 months, 2 weeks ago I love this dish, it was a huge hit last year. From the Party LIne with the Hearty Boys Catering, Chicago. I double the topping just because we like a lot of crunchy topping. Otherwise it is all theirs. Prep:20m Cook:80m Servings:8	Notyourmomm
	wonderful wonderful delicious

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Ingredients

6 pounds sweet potatoes

1 lemon, zested and juiced

3 tablespoons pure maple syrup

2 tablespoons light brown sugar

3 tablespoons bourbon

8 tablespoons butter, at room temperature

1 1/2 teaspoons salt

1 teaspoon white pepper

Pecan Crumb Topping:

1/2 cup all-purpose flour

1/4 cup packed light brown sugar

1 teaspoon salt

1/2 teaspoon ground white pepper

Pinch dried thyme

1/2 cup chopped pecans

5 tablespoons butter, chilled and cut into bits

*I would almost double the above crumb topping. The thyme is essential, actually I used fresh last year and it was wonderful.*

Directions

Preheat the oven to 375 degrees F.

Place the sweet potatoes on a foil lined baking sheet and roast for 45 minutes to 1 hour, until very soft to the touch. Remove from the oven and let cool 20 minutes.

When cool enough to handle, peel them by hand and put the flesh in the bowl of a mixer.

Using a paddle attachment, mix in the lemon zest and juice, maple syrup and brown sugar.

Place the bourbon in a small saucepan and place over high heat. Let it come just to the boil and then tilt the pan slightly towards you to set it aflame*.

Add to the potatoes along with the butter. Mix well.

Add salt and pepper and transfer to a 13 by 9-inch oven-safe casserole dish. (Recipe can be made to this point up to 2 days before, refrigerated.)

Sprinkle topping over potatoes and bake for 20 minutes until the top is golden brown.

Alternatively, you may simply sprinkle the top of the casserole with a little bit of brown sugar and 1/2 cup chopped pecans.

*This method does not "burn off" the alcohol.

Crumb topping:

Mix the flour, brown sugar, salt, pepper, thyme and pecans together in a small bowl. Add the butter and work with your fingers until a crumbly mass forms.

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Comments

kukla 8 months, 2 weeks ago said:
OOhhh!! I have made this, almost the EXACT recipe...and LOVE it. (Then again, just about anything with Bourbon works for me :)

canzi 8 months, 2 weeks ago said:
This looks freakin' good! I think I'll make this for Thanksgiving.