2 large sweet potatoes, (4 cups mashed)
3 tablespoons salted butter, melted
¼ cup pure maple syrup
3 tablespoons bourbon
Zest of 1 orange
1 teaspoon ground cinnamon
¼ teaspoon ground cardamom
1 teaspoon kosher salt, or to taste
Preheat oven to 400 degrees F.
Wash the sweet potatoes and pat them dry. Poke several holes in each potato with a fork and
wrap them in foil. Place potatoes on the center wrack of your oven and roast until very soft
and juices are seeping out, about 60 to 90 minutes.
Remove potatoes from the oven and allow them to cool enough to handle.
Peel the skin off of the potatoes (it should come off easily using your hands), and place the
flesh in a medium-sized mixing bowl.
Add the remaining ingredients to the bowl and mash everything together until well
If necessary, heat the potatoes back up on the stove top before serving.
Serve with butter and chopped pecans.
I serve this with grilled T-bone steak and steamed veggies