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Liberty Street Bourbon-Mashed Sweet Potatoes


  • 8 medium sweet potatoes, about 4 pounds
  • 2 teaspoons salt
  • 1 tablespoon granulated sugar
  • 1 tablespoon packed brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup cream
  • 4 tablespoons butter
  • 1/4 cup Steen's Cane Syrup (or white corn syrup)
  • 1/2 cup bourbon


  1. Peel sweet potatoes and cut into quarters. Cut each quarter in half again. Place in a pot and cover with cold water. Add the 2 teaspoons salt and granulated sugar. Bring to boil, reduce heat and simmer for about 15 minutes or until very tender. Potatoes should mash easily when pressed with a fork.
  2. Drain potatoes and return to pan over very low heat. Return to burner until all moisture has evaporated, about 2 minutes.
  3. Remove from heat. Rice or mash until very smooth.
  4. Stir in brown sugar.
  5. Combine the 1/2 teaspoon salt, pepper, cinnamon and nutmeg in a small bowl; stir into potatoes.
  6. Place cream and butter in a saucepan. Heat until butter melts. Stir into potatoes.
  7. Stir in the corn syrup and bourbon.

Serves 8 to 10.

Potatoes may be made up to a day in advance and reheated in a saucepan with an additional 1/4 cup cream.

Posted by Annette 123 at Recipe Goldmine 7/15/01 12:33:52 pm.