Talk about southern comfort food. I saw this in my Cooking Light holiday issue and knew I had to make it for Thanksgiving. My mom and I whipped these up together and everyone loved them so much that they will now be a yearly tradition. I may even make them for Christmas too! The strong bite of the bourbon and the richness of the browned butter, cream and brown sugar pair so well together, the flavors are sweet and savory at the same time. For how decadent this dish tastes, it’s surprising that it only has 2 tablespoons of butter and 1/2 a cup of half-and-half in the entire recipe.
Cooking Light only called for 1 tbsp of brown sugar and 3/4 tsp of salt. We tried it that way and it was really bland so I modified the recipe below to use 3 tbsp of brown sugar and 1 tsp of salt. We ended up using more than 1 tsp of salt but start with that and then add more to taste. I’ve learned the hard way that you once you over salt something you can’t really come back from that. LOL
This is the perfect holiday dish that’s so simple to make. Be prepared for people to ask you for the recipe!
Brown Butter Bourbon Mashed Sweet Potatoes (Serves 8)
Adapted from Cooking Light
- 3 pounds sweet potatoes, peeled and coarsely chopped
- 2 tablespoons butter
- 2 tablespoons bourbon (we used Jack Daniels)
- 3 tablespoon brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup half-and-half
- Place potatoes in a Dutch oven or large pot and cover with water; bring to a boil.
- Reduce heat and simmer for 18 minutes or until tender.
- Drain. Place potatoes in a large bowl.
- Return pan to medium-high heat.
- Add butter and cook 2 minutes or until browned and fragrant.
- Stir in bourbon and sugar, then bring to a simmer.
- Return potato mixture to pan. Stir in salt and pepper and mash with a potato masher until smooth.
- Remove from heat, stir in half-and-half.
- Serve and enjoy!