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Maple Bourbon Sweet Potato Mash

Whenever I’m developing a recipe, I’m simultaneously writing the blog post in my head. I should be writing the thoughts and ideas down on actual paper because when it’s time to sit down and actually type up the darn recipe, all of my brilliant ideas have gone missing. Fortunately, I can blame having a traumatic brain injury for my forgetfulness, but placing blame only gets a person so far.

As I was standing in the kitchen trying to decide what recipe to tinker with, I was watching coverage of hurricane Irma inch closer and closer to Florida. I couldn’t help but worry about friends and family who have recently vacated California for the sunshine state, trading earthquakes for hurricanes. Food and water is scarce in grocery stores in some parts of the state, and I can’t help but feel helpless 3,000 miles away. Sure, I can donate money to charitable organizations that actually give victims finical assistance but it just seems weak. I wish I could cook loads, and loads of comfort food and instantly have it in the hands of people who are stressing out about whether or not their homes are going to flood or where their next meal is coming from. Too dramatic? Am I the only one who feels that way? If you have donated money for hurricane relief, where have you donated to and why have you chosen that organization? 

So, I started thinking about comfort food. I think by definition, starch is a necessary ingredient in order for something to be considered a comfort food. Macaroni and cheese, Chicken Cacciatore, Lasagna Soup, and New Orleans-style BBQ Shrimp (since it’s usually served over rice or with french bread) all come to mind when I think of comfort food. 

I didn’t want to make a pasta dish or any type of casserole. I wanted to make a comforting side dish that can be placed on the table for a casual dinner and throughout the upcoming holidays. Seems crazy to be thinking about Thanksgiving and Christmas already, but my most popular archive posts currently are 7 Steps For Stress-Free Entertaining and Dark Chocolate Pots de Créme. I figure now is as good a time as any to begin rolling out the Thanksgiving side dishes.

Mashed potatoes are usually a must-have on my holiday menu. Some years in the past, we’ve had mashed yukon potatoes and sweet potatoes or yams with marshmallows on the same table.

It’s really too much. I am not a fan of tarnishing sweet potatoes with marshmallows. I enjoy my sweet potatoes with natural ingredients, thank you very much. Give me the maple syrup, cinnamon, butter, and bourbon! Wait, bourbon?

Yessss. Bourbon and sweet potatoes are AMAZING together. It’s even better when you add all the other stuff I mentioned earlier. 

Other than sweet potato fries, this is probably my favorite sweet potato recipe. The sweet potatoes are boiled to perfection, then mashed or blended until smooth. There are no chunks in this recipe. The only texture in this maple bourbon sweet potato mash recipe you can expect to find in your mouth is SMOOTH, minus the chunks of chopped pecans that are sprinkled on top. (You can omit the pecans if you aren’t a nut person or are afraid of nut allergies.) I prefer to throw the still-hot sweet potatoes into the food processor while I make the delicious glaze that gets swirled into the puree.

This recipe may not make up for the helpless feeling of not being able to do enough, but whatl I know is you are going to want to make this maple bourbon sweet potato recipe at some point in the next several weeks when seeking out comfort in the form of food.