Mashed Sweet Potatoes

Updated at: Thu, 17 Aug 2023 04:50:00 GMT

Step 1

Peel sweet potatoes and cut into large chunks. Place in a stockpot and cover with salted water. Bring water to a simmer over medium heat

Step 2

and cook until potatoes are fork tender but still holding their shape, about 20-25 minutes.

Step 3

Meanwhile, melt 6 tablespoons butter in a small saucepan over low heat. Add the rosemary sprigs and steep rosemary in the butter over low

Step 4

heat for 15 minutes. Remove and discard rosemary. Place the melted butter in a blender, and add the cream and maple syrup. Blend on

Step 5

medium-low until well combined, and then slowly blend in the bourbon until smooth. Pour maple bourbon mixture back into the saucepan

Step 6

and keep warm over low heat until potatoes are done.

Step 7

Scoop the cooked sweet potatoes into a food mill or ricer while hot and gently press into a large mixing bowl. Slowly stir in the maple bourbon

Step 8

mixture until the puree is smooth and the consistency of mashed potatoes. Season with salt and pepper to taste.

Step 9

Spoon sweet potato puree into baking dish and place in preheated oven. Bake uncovered for 45 minutes, or until heated through.

Step 10

While the potatoes cook, make the crumble topping. Stir together the remaining 2 tablespoons butter, flour, oats, brown sugar, granulated

Step 11

sugar and pinch of salt until mixture is well combined and crumbly. Set aside.

Step 12

Remove baking dish from the oven, and sprinkle mini marshmallows and crumble topping evenly across the top. Place back in the oven and

Step 13

bake until marshmallows start to brown and crumble is toasted, about 5-10 minutes longer. Let cool for 10 minutes before serving.

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