Sweet Potatoes- {mm, yes please!}

Board member Dottie Gauvin loves these for the holidays.








¼ cup heavy cream                              

1 tablespoon fresh lemon juice
½ teaspoon grated lemon zest                   

salt and pepper
1/3 cup Wild Turkey                            

¼ cup brown sugar
5 lbs. sweet potatoes or yams


Preheat oven to 450 degrees F.  Pierce the potatoes with a fork and place them in a large roasting pan.  Roast them for 1 hour or until tender.  Remove from oven and allow to stand for 15-30 minutes before proceeding. Peel the potatoes and cut into large chunks.  Combine potatoes with lemon juice and lemon zest and cream in a mixing bowl with an electric mixer.  Add salt and pepper to taste. Use the electric mixer to mix thoroughly.  Combine the bourbon and the brown sugar in a large saucepan and heat to a boil.  Stir  the potato mixture into the bourbon and brown sugar mixture while on low heat and continue to stir until heated through.  Place the mixture in a serving dish and serve.
I like to leave the potatoes in chunks and mix with all of the ingredients except the Wild Turkey and brown sugar.  After the Wild Turkey and sugar is boiling, pour over the chunks which have been placed in an 11”x13” pyrex baking dish and place in the 450 oven until mixture begins to thicken.  While it is cooking baste the potato chucks now and then with the liquid.


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