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.