The Maker’s Mark® Bourbon added at the end pairs well with the natural sweetness of the potatoes, and gives them a heady bourbon accent.
- 1/4 cup Maker’s Mark® Bourbon
- 4–5 large sweet potatoes, peeled and large dice
- 1/2 cup + 2 tablespoons unsalted butter
- 1/2 cup celery, small dice
- 1-1/2 cups whole peeled chestnuts, roughly chopped
- 1 tablespoon maple syrup
- 1 tablespoon fresh sage, chiffonade
- Salt and black pepper to taste
- Place diced sweet potatoes into a large pot and cover with cold water.
- Add salt to the sweet potatoes and bring to a boil.
- Simmer the potatoes for approximately 25 minutes or until just tender, not too soft.
- Drain the potatoes until dry and place them back into the pot.
- Stir in the 1/2 cup of butter and Maker’s Mark® Bourbon while the potatoes are still hot.
- As you stir the potatoes, they will naturally mash and still hold some of their shape.
- Season the mixture with salt and pepper to taste.
- Transfer to a ceramic serving dish and hold.
- Prepare the chestnuts by first melting the 2 tablespoons of butter into a sauté pan, then sauté the celery on a medium heat.
- After 2 minutes add the chopped chestnuts and the maple syrup to the celery and cook together until incorporated.
- Finish the chestnuts with the sage and season with salt and pepper.
- Spoon the chestnut mixture over the sweet potatoes and serve.