It’s peak sweet potato season… and whiskey is in season all year round.
– 1 large Sweet Potato, peeled and cubed
– 1 Apple, peeled and cubed
– 1/4 cup Heavy Cream
– 4 Tbsp Butter
– 2 Tbsp Brown Sugar
– 3 Tbsp Whiskey
– Salt & Pepper (to taste)
Bring a pot of salted water to a boil. Add sweet potatoes and boil until soft. In a pan, melt 2 Tbsp of butter. Add add apples and saute until slightly soft, but not mushy. Drain sweet potatoes and put back into pot. Add sauteed apples and cream and mash until potatoes are smooth. The apples will retain their shape. Salt to taste and keep warm as you make the sauce. In a saute pan, melt remaining butter. Add brown sugar and whiskey and whisk together over low/medium heat until it reduces a bit. Serve sweet potatoes hot topped with mascarpone and drizzled with whiskey sauce.