Sweet potato dish from GW Fins in New Orleans.

Mashed Sweet Potatoes with Bananas, Bourbon and Vanilla

3 pounds sweet potatoes, peeled, cut into 2-inch cubes

3 each very ripe bananas, peeled and sliced

1 cup heavy cream

1 small vanilla bean, split and scraped

1/4 cup honey

1/2 cup packed light brown sugar

3 tablespoons freshly squeezed orange juice

1 teaspoon salt

1 tablespoon Maker’s Mark bourbon

1 tablespoon soft butter

2 quarts water

2 teaspoons salt

1. Bring the water and 2 teaspoons salt to a boil, add the potatoes and cook until tender – about 15 to 20 minutes.
2. While the potatoes are cooking, in a separate pot, combine the cream, honey, brown sugar, vanilla, bananas and orange juice. Bring to a boil and cook on high for 5 minutes. Remove vanilla bean and either purée with a mixing wand or mash well with a potato masher.
3. When the potatoes are tender, drain well and add to the cream mixture. Cook on medium heat for 4 to 5 minutes and mash gently with a spoon leaving some chunks of potato. The mixture will thicken slightly as the potatoes absorb the cream.
4. Stir in the bourbon and the soft butter. Can be held and reheated.

Makes 8 servings.

Recipe provided courtesy of Lousiana Sweet Potato Commission and GW Fins in New Orleans.