Mashed Big Easy Bourbon Molasses Sweet Potatoes
These are, by far, the best mashed sweet potatoes I’ve ever had! Milford Spice Company’s Big Easy Bourbon Molasses elevates this Thanksgiving staple to the next level - so much so that I want them all year round!
INGREDIENTS
4 lbs sweet potatoes, peeled and cut into 1-inch cubes
¾ cup raw pecans (optional)
1 1/2 Tbsp Milford Spice Company’s Big Easy Bourbon Molasses
2 tsp kosher salt, plus more to taste
10 Tbsp unsalted butter (1¼ sticks)
½ cup whole milk
3 Tbsp maple syrup, plus more to taste
½ tsp black pepper, plus more to taste
DIRECTIONS
Bring a large pot of water to a boil. Add the sweet potatoes and cook, uncovered, stirring occasionally, for about 15 to 20 minutes, until very tender when pierced with a fork.
Meanwhile, toast the pecans (optional): Place the pecans in a medium sauté pan. Cook over medium-low heat, tossing often, for 3 to 5 minutes, until lightly toasted. Transfer to a cutting board, and roughly chop. Sprinkle generously with salt, and set aside. Wipe out the pan with a paper towel.
In the same pan, melt the butter over medium heat. Cook, watching carefully and stirring occasionally with a silicone spatula, until brown bits appear and the butter gives off a nutty aroma, about 3 minutes. Remove from the heat immediately. Carefully pour the melted butter into a small heatproof bowl, scraping the pan with a spatula to get all of the brown bits. Set aside.
Drain the cooked potatoes, and add them to the bowl of a stand mixer fitted with the paddle attachment. Add Milford Spice Company’s Big Easy Bourbon Molasses, milk, 3 tablespoons maple syrup, 2 teaspoons salt and pepper and mix on medium-low speed until the potatoes are creamy and smooth. Add the reserved brown butter and mix until just incorporated.
Transfer the potatoes to a shallow serving bowl, sprinkle with the reserved pecans, and drizzle with maple syrup. Serve warm. (The potatoes may be kept warm, covered, in a low oven for up to 30 minutes. Add the pecans just before serving.)