Mashed Maple Boubon Sweet PotatoesFrom notyourmomma 7 years ago
- 6 pounds sweet potatoes shopping list
- 1 lemon, zested and juiced shopping list
- 3 tablespoons pure maple syrup shopping list
- 2 tablespoons light brown sugar shopping list
- 3 tablespoons bourbon shopping list
- 8 tablespoons butter, at room temperature shopping list
- 1 1/2 teaspoons salt shopping list
- 1 teaspoon white pepper shopping list
- pecan Crumb Topping: shopping list
- 1/2 cup all-purpose flour shopping list
- 1/4 cup packed light brown sugar shopping list
- 1 teaspoon salt shopping list
- 1/2 teaspoon ground white pepper shopping list
- Pinch dried thyme shopping list
- 1/2 cup chopped pecans shopping list
- 5 tablespoons butter, chilled and cut into bits shopping list
- *I would almost double the above crumb topping. The thyme is essential, actually I used fresh last year and it was wonderful.* shopping list
How to make it
- 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.
The Cooknotyourmomma South St. Petersburg, FL
The Rating3 people
Do you think it would compromise the dish if I left out the pecans? We're having a guest with a nut allergy.
This is wonderful! I didn't have bourbon so I used Licor 43 (http://en.wikipedia.org/wiki/Licor_43) instead and for the topping I combine about 1/2 cup crumbled golden round cracker crumbs, 2 tbsp brown sugar and about 1 tbsp torn fresh thyme leaves....more
I made this again this year for Thanksgiving. And once again it was enjoyed by all! Added a pic this time. Used bourbon this time.