Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
sounds scrumptious can’t wait to make it
Can this be made with cognac/ brandy instead?
Very good – thanks!
I made these last night as part of a Valentine’s Day dinner and they were the hit of the meal. Loved ’em!
Yum!!! Just made these what a keeper! My DH was also drinking the bourbon so he just thought they tasted like “marshmallow potatoes” but I appreciated the intense flavor. Will make them again! Oh, and I used half-half instead of heavy cream.
I’m curious about the use of cream in this dish.
Made this for a crowd of 50 (tripled the recipe.) By roasting the sweet potatoes, they are not so water logged and I was able to add some fat free half and half ( 1/4-1/2 cup) which added creaminess and very few calories. Delicious and a keeper.
I smiled when I saw this…
I prepared something very similar but used a Grade B Maple Syrup and ‘craisins’ along with the bourbon. We loved it!
I’m going to have to try this with my favorite liquor…Jeremiah Weed 100 proof bourbon liquor. :)
Diane T’s suggestion is beautiful — cooking the sweets in peach juice. That would take up the bourbon like old family.
At half a tablespoon of bourbon per serving, with the good dollop of butter per person as well, there should not be any untoward effects.
Happy New Year to all!
Terrific suggestion to add bourbon! Recently made regular smashed yams for family while kitchen is in renovation, all in a crock pot. Peeled and diced yams cooked about 5 hours on high with peach juice and water. Alternately stirred and smashed until done. Convenient and easy clean up, with added bonus of being portable. Will be using this recipe next!
My mother makes a similar dish with whisky instead of bourbon & it’s lovely. I’ll have to try this one. It looks great.
The first time I tasted a pumpkin bread pudding with bourbon in it I fell in love with the combo. I’ve since added it to sweet potatoes and butternut squash casseroles. So good!
I’ve been making bourbon smashed sweet potatoes for years. Down here, south of the Mason-Dixon line, they are a staple. For those who don’t want to cook with the alcohol, remove the sweet stuff and use grated Gruyere, a bit of fresh sage, and cream. Yummy!
Loved your post, I too have been making a version of this recipe for years. My feeling is that everything tastes a little better with a little Jack in it especially sweet potatoes. Now I need to take a look at that divine looking bread pudding.
Carolyn/A Southerner’s Notebook
I make a similar dish with spiced rum (bourbon not being as popular in Canada) – guests always love it! Will try it with bourbon next!
Yum! My sister made a similar recipe for Christmas dinner – the other ingredient she added was a few tablespoons of strong coffee – really good.
Thank you for all of the wonderful recipes! Your site is always a no-fail option for something delicious. I’ve been making a version of this sweet potato dish for years, with the addition of chopped pecans liberally sprinkled over the top. Yum!