Bourbon-Spiked Sweet Potato Puree

  • Active Time 46m
  • Rating ****

Serves 8

Brown sugar, lemon zest and a full-bodied liquor complement these sweet potatoes.


  • 5 pounds medium unpeeled sweet potatoes or yams
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon finely grated lemon zest
  • Salt and freshly ground pepper
  • 1/4 cup good-quality bourbon
  • 1/4 cup dark brown sugar


Preheat the oven to 450 degrees F. Pierce the sweet potatoes a few times and roast them in a

large non-stick roasting pan for about 1 hour, or until soft and browned on the bottom. Let

cool for 15 minutes. Remove the skin, leaving as much caramelized flesh as possible. Cut

the potatoes into large chunks and transfer to a food processor. Add the lemon juice and

zest, season with salt and pepper and process until smooth.

In a large non-reactive saucepan, combine the bourbon and brown sugar and bring just

to a boil. Add the sweet potatoes and stir until blended.

Make ahead:

The puree can be refrigerated for up to 1 day. Warm the sweet potato puree over low heat, then transfer to a large bowl and serve.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 1719

nutrition information per serving

326 calories; 0g total fat; 0mg cholesterol; 101mg sodium; 79g carbohydrates; 9g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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