Bourbon Mashed Sweet Potatoes
Creamy yams laced with bourbon make this the perfect delicious side dish.
4 cups fresh sweet potatoes (yams), cooked and mashed (about 3 1/2 lbs.) or 2 (32-ounce) cans sweet potatoes, drained and mashed
1/3 cup light brown sugar
1/2 tsp. Chef Paul Prudhomme's Vegetable Magic
1/4 cup evaporated milk
2 tbsp. margarine, melted
1 tbsp. bourbon
Preheat oven to 350 degrees.
Place all ingredients in mixing bowl and blend until creamy.
Transfer to a baking dish and bake for 15 minutes or until thoroughly heated.
Makes10 servings
Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg
Source: Louisiana Sweet Potato Advertising and Marketing Commission
Creamy yams laced with bourbon make this the perfect delicious side dish.
4 cups fresh sweet potatoes (yams), cooked and mashed (about 3 1/2 lbs.) or 2 (32-ounce) cans sweet potatoes, drained and mashed
1/3 cup light brown sugar
1/2 tsp. Chef Paul Prudhomme's Vegetable Magic
1/4 cup evaporated milk
2 tbsp. margarine, melted
1 tbsp. bourbon
Preheat oven to 350 degrees.
Place all ingredients in mixing bowl and blend until creamy.
Transfer to a baking dish and bake for 15 minutes or until thoroughly heated.
Makes10 servings
Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg
Source: Louisiana Sweet Potato Advertising and Marketing Commission
MsgID: 3127100
Shared by: Betsy at Recipelink.com
In reply to: Thank You: Thanksgiving Salads and Side Dishes (28)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Thank You: Thanksgiving Salads and Side Dishes (28)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (29)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Side Dishes - Potatoes
Side Dishes - Potatoes
- Garlic New Potatoes with Parsley
- Candied Yams AWSOME!!!!!!!!
- Potatoes Italianissima (Papas a la Italiana) (repost)
- Onion-Potato Casserole (with cheese sauce, baked, 1960's)
- Red and White Scalloped Potatoes (using prosciutto and Italian blend cheese)
- Yogurt Potato Scallop (using a SaladShooter)
- Potato Croquettes (Kartoffel Kloesse) (Pennsylvania Dutch, 1930's)
- Potato Au Gratin (using dry seasoned bread crumbs)
- Crusty Potatoes and Onions Baked With Olive Oil
- New Prospect Cafe's Curried Sweet Potato Latkes
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!