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–+ servings

Mashed Sweet Potatoes with Bourbon Praline Sauce

These buttery, creamy sweet potatoes are whipped smooth and topped with the perfect balance of brown sugar, cream, vanilla, and toasted pecans with a whisper of whiskey flavor!
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Cook Time 1 hour 20 minutes
Course Side Dish
Servings 12

Ingredients
  

  • 7-9 medium to large sweet potatoes
  • 3 sticks unsalted butter see notes
  • 1 1/4 cups roughly chopped pecans toasted (see instructions)
  • 1 cup light brown sugar or dark brown sugar
  • 1/2 cup heavy cream
  • 1/4 cup light corn syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 3 tablespoons bourbon whisky
  • 1 teaspoon vanilla extract

Instructions
 

Mashed Sweet Potatoes:

  • Preheat the oven to 425 degrees.
    Line a large baking pan with foil.
    Wash and place potatoes on the baking sheet.
    Prick each several times with a fork.
  • Bake the sweet potatoes for 45-60 minutes or until they are soft when squeezed and the skin looks like it’s puffy and pulling away.
  • Let the sweet potatoes cool just enough to handle. Slice the skin on the top and peel it away from the flesh. It should come off easily if you’ve cooked them long enough.
  • Place two sticks of butter into a large mixing bowl and then add the peeled sweet potatoes.
    (If they are no longer warm, soften the butter first or add melted butter.)
  • With a hand mixer or an electric mixer and a paddle attachment, beat the butter and sweet potatoes until smooth.
  • Place mashed sweet potatoes in a serving dish.

Bourbon Praline Sauce:

  • After cooking the sweet potatoes, lower the oven temperature to 350 degrees.
  • Roughly chop whole pecans and place in a single layer on a baking sheet. Roast for 6-8 minutes, then set aside.
  • In a small saucepan, bring a stick of butter, brown sugar, heavy cream, corn syrup, cinnamon, and salt just to a boil over medium heat.
  • Lower the heat and let it softly bubble for two minutes.
  • Remove from heat and stir in the baking soda. Then add the bourbon, vanilla, and toasted pecans.
  • Stir the praline mix and let it cool slightly.
    (The baking soda will make it a bit frothy and lighter in color at first, but it will look different after it sits for a few minutes.)
  • Serve warm sauce over warm sweet potatoes.

Notes

If you use unsalted butter but you like it saltier, add a teaspoon of salt when you beat the sweet potatoes and butter. Or replace the unsalted butter with salted butter.
 
 
 
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