Sunday, November 24, 2013

Bourbon Bacon Sweet Potatoes

When my boyfriend and I began to plan the menu for our mini Thanksgiving dinner for two, we listed all of the staples, knowing that I would add a little flair here and there to the traditional recipes. When it came to mashed potatoes, Andrew immediately requested mashed savory sweet potatoes instead. I immediately offered up this recipe, which I had been trying to find an excuse to make anyways. What better way to please the man in your life than to douse their potatoes in bourbon and bacon? I can't think of a better way.

Bourbon Bacon Sweet Potatoes

  • 4 pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks
  • 4 slices thick-cut bacon, chopped
  • 15 sage leaves
  • 4 tbsp. browned butter
  • 2 tbsp. bourbon
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
Add the sweet potatoes to a large pot and cover with cold water. Bring the potatoes to a boil and cook until they are fork tender, about 20-30 minutes. 

Meanwhile, heat a large skillet of medium-low heat and add the chopped bacon. Cook until browned, and completely cooked through.

Remove the bacon with a slotted spoon and place it on a paper towel to drain. Remove any excess bacon fat from the skillet. To the same skillet, add the butter and heat it over medium heat. Add the sage leaves and cook until they are crispy, about 1-2 minutes on each side. Remove them with a slotted spoon and place on a paper towel to drain. 

Drain the cooked potatoes and add them back to the pot. Mash them with a potato masher, or use a food mill to rice them. Then use a whisk or hand mixer to whip them. Once whipped, add the milk, the bourbon, and the browned butter. Whip the potatoes again until everything is combined. Add salt and pepper to taste.

Top the potatoes with the crispy bacon and crumbled sage. Serve warm.

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