My P.S. (Princely Spouse) and I went to Red Lobster a couple months ago and I discovered they had a side dish option of bourbon mashed sweet potatoes with candied pecans. Oh my gosh were they good! I took a picture with my phone to remind myself to work on a recipe. The dish, particularly the candied pecans, needed to be a more regular dish in our castle!
The sweet potato dish at Red Lobster had a sort of crème fraiche topping that I didn’t bother with. The rest was so good it didn’t need one more ingredient.
It was easy to find recipes for bourbon sweet potatoes. The next time I roasted vegetables I also roasted 3 medium sized sweet potatoes so I’d be ready. I scooped them into a container and ended up freezing them for several weeks. I had to leave town twice and didn’t have the time to experiment for awhile.
I finally thawed my sweet potatoes last week and was ready for experimenting. I started with the pecans. They turned out so well I was eager to finish the recipe so I could use them as garnish. I posted my successful recipe for the bourbon candied pecans previously.
I pulled out my large nonstick skillet and added the sweet potatoes. I sliced up 5 tablespoons of butter and stirred them with the potatoes until they were melted. I’d remembered the Red Lobster sweet potatoes were very buttery, so the recipe I chose to try had a great deal of butter.
I added brown sugar, stirring until it was fully integrated into the potatoes. I poured in a glug, about a tablespoon or so, of bourbon and again stirred well. I decided the sweet potatoes needed a good pinch of salt, stirred it in, and was pleased with the flavors.
I poured the sweet potato mixture into a baking dish and spread evenly. I could have probably used a smaller dish but it was on top of my stack. Use your own judgement.
The baking dish went into the preheated 350°F oven and I set them timer for 20 minutes. Everything was already done and heated, I just wanted the ingredients to blend a bit more in the oven’s heat.
I served the mashed sweet potatoes garnished liberally with a sprinkling of the bourbon candied pecans and was thrilled with the flavors! Oh my, it was so good! It was a side dish to our meal of crockpot roast pork and rice but frankly I’d have rather made a meal of a giant bowl of the mashed sweet potatoes and candied pecans.
The bourbon wasn’t a super strong presence, for those who might not be as much of a bourbon fan as I am. In both the mash and the pecans it is a slight taste, almost in the background. But it definitely makes the dish pop, so I wouldn’t omit bourbon entirely.
Bourbon Mashed Sweet Potatoes with Bourbon Candied Pecans
- 2 1/2 cups roasted sweet potatoes
- 5 tablespoons butter
- 3 tablespoons brown sugar
- 1 tablespoon bourbon
- Bourbon Candied Pecans (click for link to recipe)
Cut squash into pieces and roast in 425°F oven until fork tender, about 45 minutes. Cool and scoop into a container if not making recipe immediately.
Place squash in a nonstick skillet on medium high heat. Add butter and stir until melted. Add brown sugar, bourbon and a pinch of salt and stir to blend well.
Spoon mixture into a baking dish and level. In preheated 350°F oven place baking dish and bake for 20 minutes.
Serve hot garnished with bourbon candied pecans.
Adapted from Epicurious