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


Step 1:

Place diced sweet potatoes into a large pot and cover with cold water.

Step 2:

Add salt to the sweet potatoes and bring to a boil.

Step 3:

Simmer the potatoes for approximately 25 minutes or until just tender, not too soft.

Step 4:

Drain the potatoes until dry and place them back into the pot.

Step 5:

Stir in the 1/2 cup of butter and Maker’s Mark® Bourbon while the potatoes are still hot.

Step 6:

As you stir the potatoes, they will naturally mash and still hold some of their shape.

Step 7:

Season the mixture with salt and pepper to taste.

Step 8:

Transfer to a ceramic serving dish and hold.

Step 9:

Prepare the chestnuts by first melting the 2 tablespoons of butter into a sauté pan, then sauté the celery on a medium heat.

Step 10:

After 2 minutes add the chopped chestnuts and the maple syrup to the celery and cook together until incorporated.

Step 11:

Finish the chestnuts with the sage and season with salt and pepper.

Step 12:

Spoon the chestnut mixture over the sweet potatoes and serve.