Smashed Sweet Potatoes with Bourbon, Chestnuts and Sage
{{#rendered}} {{/rendered}}(Maker's Mark)
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.
Cook Time:30 min
Prep Time:15 min
{{#rendered}} {{/rendered}}Total Time:45 min
Servings: 8
Ingredients:
1/4 cup Maker’s Mark® Bourbon
{{#rendered}} {{/rendered}}4–5 large sweet potatoes, peeled and large dice
1/2 cup + 2 tablespoons unsalted butter
1/2 cup celery, small dice
{{#rendered}} {{/rendered}}1-1/2 cups whole peeled chestnuts, roughly chopped
1 tablespoon maple syrup
1 tablespoon fresh sage, chiffonade
{{#rendered}} {{/rendered}}Salt and black pepper to taste
Preparation:
Place diced sweet potatoes into a large pot and cover with cold water.
Add salt to the sweet potatoes and bring to a boil.
{{#rendered}} {{/rendered}}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.
{{#rendered}} {{/rendered}}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.
{{#rendered}} {{/rendered}}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.
{{#rendered}} {{/rendered}}Spoon the chestnut mixture over the sweet potatoes and serve.