• Rick the Gourmet Realtor


Bourbon Smashed Sweet Potatoes with Toasted Pecans

Serves 6-8


  • 4 Medium Sweet Potatoes – Peeled & cut to chunks

  • 3 Tbsp. Butter – Cut into small pieces

  • 1/2 C. Chopped Pecans

  • 3 Tbsp. Brown Sugar

  • 2 oz. Bourbon – My favorite is Jack Daniel’s

  • 1/2 C. Orange Juice, some pulp is okay


Place sweet potatoes in large pot of water and bring to boil. Cook at medium boil, until fork tender – about 12 minutes. Drain potatoes and keep warm.

Return pan to medium heat and add butter. Once butter is melted, add pecans and lightly toast – 2 minutes maximum. Add brown sugar and let it bubble up. Add bourbon and cook out alcohol – about 1 minute. Add orange juice and then cooked potatoes.

Stir around to mix and remove from heat. Smash potatoes and mix thoroughly. Season with salt and pepper as needed. (I don’t use any…)


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