{from scratch holidays} Bourbon Brown Butter Sweet Potatoes

The leaves are on the ground, pumpkins on every doorstep and the crazy holiday season is creeping up on us. I love this time of year and I tend to cook more intensely during this season. The crisp freshness of summer foods usually cooks quickly and effortlessly. This time of year food slows down and warms your house and belly. My summer cocktail concoctions are left behind for a nice glass of a hearty red wine and I seem to put nutmeg in almost everything I cook.

I am going to share with you what has become one of my favorite recipes and a go to for most holidays at our house- Bourbon Browned Butter Sweet Potatoes. I love sweet potatoes and/or yams. I will tell you that at least once a year I go online and research the difference between the two and try to remember what it is while I stand in the produce department staring at the two side by side. I have a mental block against the answer, so I look for the ones that are the most orange in color. I find them to be sweeter.

Bourbon mashed sweet potatoes are one of those items you see on a lot of menus and I love them. I have a habit, or maybe even a hobby, of trying to replicate what I eat in restaurants. It has lead to some pretty great meals and some disappointments. I think I have mastered this yummy side dish, but most importantly I have discovered that the leftovers make one of the easiest and most delicious soups ever!

RECIPE: BOURDON BROWNED BUTTER SWEET POTATOES

INGREDIENTS

  • About 6 pounds sweet potatoes or yams (I usually get 6-8 of the biggest potatoes I can find)
  • 1/2 cup heavy cream
  • 1 stick of butter
  • 1/4 cup pure maple syrup
  • 1/4 cup bourbon (Whatever you have on hand, the cheap stuff works well too)
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 3/4 teaspoon ground nutmeg (fresh if you have it)
  • 1 cup toasted pecans or walnuts or sunflower seeds as garnish, optional

METHODS

  1. Preheat oven to 350°F.
  2. Bake potatoes on baking sheet until very tender, 1 to 1 1/2 hours.
  3. Cool slightly. Scoop flesh out of skins into large bowl (beware they stay VERY hot for much longer than you would think).
  4. In a saucepan heat butter over low heat until butter melts and then browns, stirring occasionally, taking care to just brown the butter, not burn the butter.
  5. Once you notice a nice light brown color and an almost nutty smell add your bourbon slowly and carefully. Cook for 2 minutes stirring slowly.
  6. Add cream, maple syrup and spices. Cook for 1 minute more.
  7. Gradually stir hot cream mixture into hot potatoes. Season the mixture with salt and pepper and stir until all incorporated. Feel free to add a little more cream if needed. The potatoes will be very soft and “mashed” at this point, but I really like to take my immersion blender to them for a bit, to make them supper smooth and velvety.
  8. Sprinkle with toasted nuts or seeds (if using) and serve.

{DO AHEAD} Can be prepared 1-2 days ahead. Cover and chill. Rewarm in microwave. Sprinkle nuts over and serve.

LEFTOVER RECIPE: SWEET POTATO SOUP

INGREDIENTS

  • ½ onion
  • 2 carrots
  • 2 stalks celery
  • 2 tablespoons any oil (coconut is great if you have it)
  • 4 cups broth/stock chicken or vegetable
  • 1 can coconut milk
  • ½ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 4-6 cups left over Bourbon Browned Butter Sweet Potatoes
  • Salt and Pepper to taste

METHODS

  1. Sauté onions carrots and celery in oil 3-5 minutes.
  2. Add coconut milk, 2 cups of stock/broth, cinnamon and nutmeg. Cook for 1 minute.
  3. Add leftover potatoes. Stir and cook for 1-2 minutes.
  4. Gradually add remaining stock/broth until desired consistency is reached. You may not want to add it all depending on how thick or thin you like your soup. If your potatoes are super starchy you may need to add a little more liquid, you can use water, broth/stock or even milk to make it a little more rich.
  5. Season with salt and pepper and serve. I like my soup to have some texture so I leave the carrots and celery as is, but if you prefer a smooth soup blend away.

***I have also made the left overs into an amazing Sweet Potato Pie with gingersnap crust…for another post.


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5 Comments Add yours

  1. Jeni B says:

    Sweet potatoes are one of my favorite foods! I’ve mashed them but never used a stick blender before. I think I’ll make these just so I can make the soup which looks delish!

  2. Leah says:

    Jeni- My husband likes the soup better than the potatoes! As far as the immersion (stick) blender, I strongly recommend getting one. Ours was a gift that I never thought I would use, but I probably use it once a week. So easy and clean up is much quicker than a blender. We have a $25 one not one of the high end ones.

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