Sweet Potatoes With Bourbon and Brown Sugar

By Melissa Clark

Sweet Potatoes With Bourbon and Brown Sugar
Christopher Testani for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Courtney de Wet.
Total Time
1¼ hours, plus cooling
Rating
4(881)
Comments
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These silky mashed sweet potatoes are spiced with cloves, nutmeg and a little black pepper, brightened with lemon zest, and spiked with bourbon (or orange juice, if you'd prefer). Puréeing them in a food processor yields the smoothest, airiest texture, but for something a little more rustic, you could mash them by hand. Whichever you choose, these reheat well, either in a microwave or in a pot over low heat.

Featured in: Melissa Clark's Thanksgiving

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Ingredients

Yield:10 to 12 servings
  • 3½pounds sweet potatoes, pricked with a fork (10 to 12 sweet potatoes)
  • 6tablespoons unsalted butter
  • 3 to 4tablespoons dark brown sugar, or to taste
  • 1½tablespoons bourbon or orange juice
  • ¾teaspoon grated lemon zest
  • ¾teaspoon kosher salt, plus more to taste
  • ½teaspoon freshly grated nutmeg
  • ¼teaspoon black pepper
  • Large pinch of ground cloves
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

176 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 30 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 2 grams protein; 192 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Wrap potatoes in foil, place on a rimmed baking sheet, and bake until tender, about 1 hour. Let rest until cool enough to handle but still warm, then remove the foil and peel off the skins.

  2. Step 2

    Add sweet potatoes to a food processor, along with butter, brown sugar, bourbon or juice, lemon zest, salt, nutmeg, pepper and cloves. Purée until smooth. (Or, for a chunkier texture, mash them by hand.) Taste and add salt, sugar or both if you like. Serve while still warm or reheat before serving.

Tip
  • This recipe can be made up to 3 days in advance and stored in the refrigerator. Reheat just before serving, either in the microwave or in a pot on the stove over low heat.

Ratings

4 out of 5
881 user ratings
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Comments

Michael

Melissa must live somewhere where they grow tiny sweet potatoes. There's no way 3.5lbs is 10-12 potatoes for me. I bought 5 red garnet sweet potatoes that totaled almost 4 lbs. Also, an hour at 350 is nowhere near enough to make them tender.

dimmerswitch

Being among "those" who wonder why people post about recipes they have not yet made, I become one of "those" to do that thing. To say it was ingredients that drew me in. What's not to like for in a household where we eat lots of sweets? Not to mention Thanksgiving on the horizon. But what leads me to post now is recommend "WATCH THE VIDEO!" With that emphasis. Ina and Jeffrey? I'll raise you Melissa and Daniel! And adorable Dahlia too!

Ruth M.

I loved the video, but that was *never* 1.5 T of bourbon. LOL More like 1/2 C . . . but in this Louisville household of bourbon lovers, that wouldn't be a problem. Looking forward to making this.

Kara

I cut my sweet potatoes in half lengthwise and bake face them down on parchment paper at 400 for 45 minutes to an hour (depending on the size).

Rachel

I didn't have bourbon, so I subbed apple brandy. I have no regrets. :-)

Amy

This a my favorite sweet potato recipe. Simple ingredients, easy to make & best yet can be made ahead of time. I cut the sugar & butter & increase the bourdon. Don't forget to add the nutmeg & cloves.

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