Bourbon Sweet Potatoes
Submitted by fabbab88
Mashed sweet potatoes whipped with bourbon, butter, and vanilla, then baked under a golden marshmallow topping. The Thanksgiving side dish everyone fights over.
YIELD
10 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsThis is the sweet potato casserole that earns its spot on the holiday table year after year.
Sweet potatoes get mashed with butter, sugar, a splash of bourbon, and a touch of vanilla until fluffy and fragrant.
Spread it into a baking dish, blanket it with mini marshmallows, and bake until the top turns golden and puffy.
The bourbon adds a warm, oaky depth you can’t get from vanilla alone, and it plays off the natural sweetness of the potatoes like they were meant to be together.
Kitchen Tips
- Canned sweet potatoes make this a quick prep, but you can boil and mash fresh ones for a more rustic texture
- Assemble ahead of time and add the marshmallows just before baking so they puff up fresh
- A pecan streusel on half the dish gives you the best of both worlds if your family is split on toppings
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Put sweet potatoes in a large heavy saucepan and cook over medium heat, stirring frequently, until heated through.
Mash sweet potatoes.
Add sugar, bourbon, butter and vanilla, beat until well blended.
Turn into a 2 quart, shallow baking dish .
Sprinkle marshmallows over top.
Bake, uncovered, 30 minutes, or until marshmallows are golden.
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