A Month of Side Dishes: Mashed Sweet Potatoes with Bourbon, Molasses and Pecan Granola Topping
December is BlogHer's Month of Side Dishes, and we want you to share your favorite side! Click here to see how to play along. And check out all the sides we're craving in the Month of Side Dishes series.
Sandra Hoopes Everyday Southwest
This sweet potato recipe has a deep, rich flavor and the pecan toppings adds a welcome crunch. You won't even miss the marshmallows.
Yum… sweet potatoes, no… yams, no… sweet potatoes… yams? What ever those potato shaped orange things are called. No... yellow things, no... orange, never mind. What ever you call them, however you cook them, I love them. They are kind of like a sneaky little indulgence. Dessert. Right in the middle of dinner.
I’m not really a fan of marshmallows on top of my sweet potatoes, though. Marshmallows can’t keep a secret. They announce to the world that I’m eating dessert and then I have to act like I’m not going to eat a piece of pie as well. Snitches.
I have decided to disguise my sweet potatoes for the holidays. I’ve flavored them with bourbon and molasses and hidden them under a toasted pecan granola. All grown up and healthy like. No one will ever know.
Mashed Sweet Potatoes with Bourbon, Molasses and Pecans
4 pounds sweet potatoes
1 cup heavy cream, warmed
¼ cup bourbon
1/3 cup brown sugar
¼ cup molasses
¼ teaspoon salt
Pecan topping (recipe follows)
Pre-heat oven to 350°.
Bake potatoes for one hour to one hour and 20 minutes or until fork tender and syrup begins to bubble out. Remove from oven and cool.
When the potatoes are cool enough to handle, remove the skins and put flesh into a large mixing bowl. Add bourbon, brown sugar, molasses, salt and 2/3 of the cream.
With an electric mixer, beat on high speed until smooth. Add enough of the reserved cream until the potatoes are the desired consistency.
Pour into a heated serving dish, cover and keep warm. May be reheated before serving.
Top with pecan topping just before serving.
Pecan Granola Topping
1 ½ cups lightly toasted pecan halves
1 cup sliced almonds
¾ cup old fashioned rolled oats
1 cup light brown sugar
½ teaspoon cinnamon
½ teaspoon salt
2 sticks unsalted butter, room temperature
Pre-heat oven to 400°.
Spray a baking sheet with non-stick cooking spray, set aside.
In a large mixing bowl, toss together the pecans, almonds, oats, brown sugar, cinnamon and salt.
Mix in the butter until the mixture is blended but still a little lumpy.