Post by Chuckie on Nov 24, 2011 12:38:23 GMT -5
I reposted this under "Recipes", as it will be hard to find in a year or so, stuck in the middle of an oatmeal post!
I cannot take credit for this--twas in the USA Weekend insert to the KC Star. Here's the link:
www.usaweekend.com/article/201111....to-Bourbon-Mash
Below is what I did to adjust it to Chambers cooking:
I wrapped the sweet potatoes in foil and baked on the rack-less thermobaker w/20 minutes gas, and left them in there CWTGTO a coupla hours or so until I was ready to jack with them. I then peeled/mashed them and just added the other ingredients--cutting everything but spuds/bourbon in HALF--& mixed well. I cooked them stove top per the recipe, and then I put them in a GLASS Pyrex covered dish (yea, I know--risky!) in on the thermobaker with the rack, gas 10 minutes, then left them until dinner was ready--about 1.5 hours on retained heat.
And here's the recipe copied/pasted verbatim--my addition noted; I know the link to the sites don't last too long sometimes!
4 large (12 to 14 ounces each) Garnet sweet potatoes, pricked all over with a fork
1 cup heavy cream
4 tablespoons unsalted butter, softened
one-quarter cup each: bourbon, dark brown sugar, and molasses
1 teaspoon salt
2 dashes hot red pepper sauce, or to taste
one-half teaspoon ground nutmeg
{UPDATE 11/24/11---this is W-A-A-A-A-Y too much salt--1/2 tsp or LESS!!! Also, I cut everything BUT the bourbon and spuds in half, and they came out nice & thick. I doubled the hot sauce too, but that's my taste!}
Adjust oven rack to upper-middle position and heat oven to 400 degrees. Place potatoes on a large foil-lined baking sheet and bake until fork-tender, about 1 hour. When cool to the touch, peel and quarter the potatoes. (Can be covered and refrigerated overnight.)
Place potatoes, cream, butter, bourbon, sugar, molasses and salt in small Dutch oven or soup kettle; mash ingredients together with a large fork or potato masher. Bring mixture to simmer over medium heat, reduce heat to low and cook, covered and stirring frequently, until potatoes are soft and thick, about 30 minutes Stir in pepper sauce and nutmeg, adjust seasonings, and serve.
Serves: 8 to 10
Per serving for 8: 372 calories, 49g carbohydrates, 3g protein, 17g fat (3g saturated), 11mg cholesterol, 5g dietary fiber, 257 mg sodium
Tips:
*Garnet sweet potatoes may, in fact, be labeled yams, but they're the ones that are either oval or cylindrical with tapered ends and bright yellow-orange flesh.
*You can bake the potatoes the day before and prepare the mash the next day.
To simplify:
Substitute 2 cans (40 ounces each) sweet potatoes packed in light syrup, drained, for the baked sweet potatoes.
To lighten:
Substitute evaporated milk for the cream and reduce butter to 2 tablespoons stirred in just before serving.
-------------------------------------
I cannot take credit for this--twas in the USA Weekend insert to the KC Star. Here's the link:
www.usaweekend.com/article/201111....to-Bourbon-Mash
Below is what I did to adjust it to Chambers cooking:
I wrapped the sweet potatoes in foil and baked on the rack-less thermobaker w/20 minutes gas, and left them in there CWTGTO a coupla hours or so until I was ready to jack with them. I then peeled/mashed them and just added the other ingredients--cutting everything but spuds/bourbon in HALF--& mixed well. I cooked them stove top per the recipe, and then I put them in a GLASS Pyrex covered dish (yea, I know--risky!) in on the thermobaker with the rack, gas 10 minutes, then left them until dinner was ready--about 1.5 hours on retained heat.
And here's the recipe copied/pasted verbatim--my addition noted; I know the link to the sites don't last too long sometimes!
SWEET POTATO BOURBON MASH
4 large (12 to 14 ounces each) Garnet sweet potatoes, pricked all over with a fork
1 cup heavy cream
4 tablespoons unsalted butter, softened
one-quarter cup each: bourbon, dark brown sugar, and molasses
1 teaspoon salt
2 dashes hot red pepper sauce, or to taste
one-half teaspoon ground nutmeg
{UPDATE 11/24/11---this is W-A-A-A-A-Y too much salt--1/2 tsp or LESS!!! Also, I cut everything BUT the bourbon and spuds in half, and they came out nice & thick. I doubled the hot sauce too, but that's my taste!}
Adjust oven rack to upper-middle position and heat oven to 400 degrees. Place potatoes on a large foil-lined baking sheet and bake until fork-tender, about 1 hour. When cool to the touch, peel and quarter the potatoes. (Can be covered and refrigerated overnight.)
Place potatoes, cream, butter, bourbon, sugar, molasses and salt in small Dutch oven or soup kettle; mash ingredients together with a large fork or potato masher. Bring mixture to simmer over medium heat, reduce heat to low and cook, covered and stirring frequently, until potatoes are soft and thick, about 30 minutes Stir in pepper sauce and nutmeg, adjust seasonings, and serve.
Serves: 8 to 10
Per serving for 8: 372 calories, 49g carbohydrates, 3g protein, 17g fat (3g saturated), 11mg cholesterol, 5g dietary fiber, 257 mg sodium
Tips:
*Garnet sweet potatoes may, in fact, be labeled yams, but they're the ones that are either oval or cylindrical with tapered ends and bright yellow-orange flesh.
*You can bake the potatoes the day before and prepare the mash the next day.
To simplify:
Substitute 2 cans (40 ounces each) sweet potatoes packed in light syrup, drained, for the baked sweet potatoes.
To lighten:
Substitute evaporated milk for the cream and reduce butter to 2 tablespoons stirred in just before serving.