Mississippi Current Cookbook by Regina Charboneau

Author:Regina Charboneau [CHARBONEAU, REGINA]
Language: eng
Format: epub
ISBN: 9781493009237
Publisher: Lyons Press

Bourbon Sweet Potatoes

2 large sweet potatoes

¼ cup packed light brown sugar

3 tablespoons salted butter

¼ cup bourbon

1/8 teaspoon ground cinnamon

1. Preheat the oven to 425°F.

2. Pierce the sweet potatoes several times with a fork and place on a baking sheet. Bake until tender, 40 to 60 minutes. Remove from the oven and let sit until cool enough to handle.

3. Cut the sweet potatoes in half lengthwise and scoop the flesh into a bowl. Discard the skins. Mash the potatoes with a fork.

4. Combine the brown sugar and butter in a saucepan. Bring to a simmer over medium heat and stir to melt the sugar. Add the bourbon and cinnamon and stir well to combine. Add the sweet potato flesh and whisk until smooth. Cook until heated through, 4 to 5 minutes. Serve hot.

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