Hands-on Time:
20 Mins
Total Time:
2 Hours 45 Mins
Yield:
Makes 6 to 8 servings

Turkey with stuffing is just fine for Thanksgiving, but nothing comes close to a serving of these bourbon-spiked sweet spuds. As a kid, my uncle once told me I couldn’t have any because they had “firewater” in them. I’m pretty sure that was so he could have more for himself. Some people like a sticky marshmallow topping, but I think this version is a much better way to add a little spunk to the humble yam.

How to Make It

Step 1

Preheat oven to 375˚. Place potatoes on baking sheet; bake at 375˚F for 1 hour or until tender. Cook slightly (about 15 minutes).

Step 2

Reduce oven temperature to 350˚F. Peel potatoes, and mash with a potato masher until smooth. Stir in sugar and remaining ingredients until well blended and smooth. Spoon mixture into lightly greased 11- x 7-inch baking dish.

Step 3

Bake at 350˚F for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.