Orange Bourbon Mashed Sweet Potatoes Food

ORANGE-BOURBON MASHED SWEET POTATOES

Steps:

• Cook potatoes in boiling water 30 min. or until tender; drain. Carefully peel potatoes while still hot. Place potatoes in large bowl.
• Add cream cheese spread, butter, brown sugar and bourbon; mash until smooth.
• Stir in parsley and zest.

MASHED MAPLE BOURBON SWEET POTATOES

Steps:

• 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.
• 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.

SWEET BOURBON MASHED POTATOES

Steps:

• Place the sweet potatoes into a pot of cold water with salt and bring to a rapid boil; about 20 minutes. Drain and return back into pot to mash.
• In a medium saucepan, combine the remaining ingredients, except the brown sugar. Allow to simmer over medium heat until butter is melted and mixture is creamy. Pour mixture over potatoes, adding a dash of salt for flavor and stir. Sprinkle potatoes with brown sugar.

SWEET POTATOES WITH BOURBON AND BROWN SUGAR

Steps:

• 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.
• 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.

MASHED SWEET POTATOES WITH ORANGE ESSENCE

Steps:

• Steam the potatoes in a large covered pan fitted with a steamer basket until they are tender, about 8 minutes.
• In a large bowl mash the potatoes with the buttermilk and orange juice. Stir in the zest, salt, and nutmeg. Serve the potatoes topped with the butter, if desired.

MASHED SWEET POTATOES

Steps:

• Boil potatoes until tender, drain and reserve. Return the pot to the stove top over medium heat. Add butter and bananas to the pot. Cook bananas 5 minutes and add the juice of 1 orange to the pot, reserve the zest. Allow the juice to cook out, 1 minute. Add potatoes to the pot and the stock and sugar. Mash potatoes, banana, stock and sugar together until well combined. Season with nutmeg, salt, pepper and orange zest, to your taste. Mash to combine spices and serve.

BOURBON PECAN SMASHED SWEET POTATOES

Steps:

• Bring a medium pot of water to a boil. Add sweet potatoes and cook 12 to 15 minutes until very tender. Drain sweet potatoes in a colander. Return pan to medium heat. Add butter to the pan. When butter melts, add nuts and toast for 2 minutes. Add sugar and let it bubble. Add bourbon and cook out alcohol, 1 minute. Add orange juice and the cooked sweet potatoes. Smash with a masher and season the sweet potatoes with nutmeg, salt and pepper.

BOURBON MASHED SWEET POTATOES

Steps:

• Preheat oven to 350 degrees.
• Place potatoes on a baking sheet lined with parchment paper. Transfer to oven and bake until very tender, about 1 hour and 15 minutes. Let stand until cool enough to handle.
• Cut open each potato and scoop out flesh into a large bowl; discard skins. Add cream, bourbon, brown sugar, molasses, and salt; mash with a potato masher until desired consistency is reached. Alternatively, place potato flesh, cream, bourbon, brown sugar, molasses, and salt in the bowl of an electric mixer fitted with the paddle attachment; beat on high until well combined. Serve immediately.