If you want to serve the best Mashed Sweet Potatoes and be the hero at your Thanksgiving dinner table, this is the recipe for you.  I hosted a Thanksgiving Party last weekend and came up with this doozy of a dish and it was a huge hit.  It was the number one most requested recipe!

Bonus:  Before baking you can wrap dish in foil and freeze up to a week ahead of time.  When ready to serve bring to room temperature and bake according to directions.

 

Bourbon Glaze

• 1 1/2 cup of hot coffee
• ¼ cup of maple syrup
• 3 tablespoons of dark brown sugar (packed)
• ½ teaspoon instant espresso powder
• 1/3 cup bourbon
• 2 tablespoons of butter
• salt and pepper

Sweet Potato:

• 5 lbs of sweet potatoes, peeled, cut into 1 ½” cubes
• 4 eggs
• 4 tablespoons of butter, chilled cut into ¼” cube
• ½ cup chopped pecans

Directions for Glaze:

Stir coffee, maple syrup, sugar, and espresso powder in a medium saucepan over medium-high heat until sugar dissolves.  Bring mixture to boil and cook until reduced by half 6-7 minutes.

Remove pan from heat and add bourbon and butter.  Return pan to heat and reduce heat to medium, simmer for 40-45 minutes, until mixture is thick.  This will thicken as it cools.

Set aside.

Directions for Sweet Potato:

Preheat oven to 350 degrees.  Butter a 13 x 9” baking dish.

In a stockpot add sweet potatoes and enough water to cover and boil cooking about 12 minutes, or until easily pierced with a fork.

Drain  and return to pan, mashing sweet potatoes until smooth.  (An immersion blender or a regular blender is a great way to mash potatoes.

Once mashed add eggs and glaze stirring until evenly                                                                                                                                  blended.

Top with butter pieces and pecan pieces.

Cook for 1hour.  Let stand for at least 15 minutes before serving

 

Tagged as: Side Dish, Vegetarian