When I sat down to write this morning I realized that it has been a month since our wedding. My oh my does time fly. I know Thanksgiving and Christmas will be here before we know it too which brings me to recipe number eleven in my Thirty for Thanksgiving project where I’m cooking thirty Thanksgiving recipes from the November issue of Food Network Magazine. You can find this one in the Vegetable Sides insert.
Of course you can skip the bourbon if you don’t like the flavor it adds. If you love it, check out: Vanilla Bourbon Cheesecake with a Golden Oreo Crust, Bourbon Banana Pudding and How to Make Vanilla Bourbon.
The original Food Network recipe calls for four pounds of sweet potatoes but I’m cooking for two so I scaled this back to two good sized potatoes. If you are cooking for a Thanksgiving crowd, you can use the proportions from this recipe which is intended to feed eight to ten people. I also added coconut flakes and brown sugar, using my mini torch to brûlée the top of the casserole. You could use your broiler oven function if you don’t have a kitchen torch.
Want a quick primer on the difference between yams and sweet potatoes? Turns out they’re not even related and are entirely different species of root vegetables with very different backgrounds and uses. You can learn more here.
What to buy (serves 2-3):
- 2 medium-size sweet potatoes
- 2 tablespoons butter
- 2 tablespoons brown sugar, plus 1 tablespoon for sprinkling
- 1/4 cup milk (I used whole milk but you could use light or heavy cream if you want a richer dish)
- 1 tablespoon bourbon, optional
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 tablespoon ginger paste
- 1 teaspoon salt
- 1/4 cup sweetened flaked coconut, optional
What to do:
- prick the sweet potatoes several times with a fork and roast at 350 degrees for 45 minutes or until tender
- remove from oven and allow them to cool
- peel the potatoes and combine with butter, sugar, cream and bourbon
- add mash to an oven safe dish, sprinkling with your reserved brown sugar and coconut flakes if desired and bake at 400 degrees for 15-20 minutes until potato mash is heated throughout
- using a kitchen blow torch, lightly torch the coconut flakes and brown sugar until bubbling and serve while still warm