Mashed Sweet Potato
This mashed sweet potato recipe with homemade maple-bourbon-coffee glaze and crunchy pecans is just what your Thanksgiving menu needs.
Servings: 8 servings
Ingredients
Bourbon Glaze
- 1 1/2 cup hot coffee
- ¼ cup maple syrup
- 3 tablespoons dark brown sugar packed
- ½ teaspoon instant espresso powder
- 1/3 cup bourbon
- 2 tablespoons butter
- salt and pepper
Sweet Potato:
- 5 lbs sweet potatoes peeled, cut into 1 ½” cubes
- 4 eggs
- 4 tablespoons butter chilled cut into ¼” cube
- ½ cup chopped pecans
Instructions
Bourbon 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.
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.
- Once mashed add eggs and glaze stirring until evenly blended.
- Top with butter pieces and pecan pieces. Cook for 1 hour. Serve and enjoy!