Mashed Sweet Potatoes
with Bananas, Bourbon and Vanilla
A fabulous sweet potato side dish from GW Fins in New Orleans.
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
- Bring the water and 2 teaspoons salt to a boil, add the potatoes and cook until tender – about 15 to 20 minutes.
- 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.
- 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.
- Stir in the bourbon and the soft butter. Can be held and reheated.
Makes 8 servings.
Recipe provided courtesy of Louisiana Sweet Potato Commission and GW Fins in New Orleans.