Bourbon Sweet Potato Fluff Recipes

Steps:

• Put sweet potatoes, butter, eggs, pineapple, condensed milk, brown sugar and bourbon into bowl. Beat with mixer. The more you beat the fluffier. Pour into buttered casserole.
• Topping: Mix and sprinkle on top of casserole. Bake at 350 degrees for 30 minutes.

Steps:

• Heat oven to 350 degrees. Wrap potatoes in foil, place on a rimmed baking sheet, and bake until tender, about 1 hour. Let rest until cool enough to handle but still warm, then remove the foil and peel off the skins.
• Add sweet potatoes to a food processor, along with butter, brown sugar, bourbon or juice, lemon zest, salt, nutmeg, pepper and cloves. Purée until smooth. (Or, for a chunkier texture, mash them by hand.) Taste and add salt, sugar or both if you like. Serve while still warm or reheat before serving.

Steps:

• Preheat the oven to 350 degrees F. Mix all of the ingredients with an electric mixer at a medium speed until smooth. Pour all of the ingredients into a well oiled baking dish. Bake, lightly covered with foil, for 45 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• Pierce the sweet potatoes all over with a fork, and then bake on a shallow baking pan until soft, about 1 hour (no need to wrap in foil). Remove the potatoes to cool. Lower the oven temperature to 325 degrees F.
• While the potatoes are cooling, whisk together the cream, brown sugar, bourbon, salt, and nutmeg. (You could also add cinnamon, though it may suggest pumpkin pie flavors and will over shadow the smoky bourbon flavor.)
• Peel the potatoes, and then cut into 2-inch pieces and mash until very smooth. Add the mashed potatoes to the cream mixture and whisk well to thoroughly combine.
• Pour the mixture into a 2-quart flameproof baking dish and bake 40 to 45 minutes. The custard will be firm but not dry looking when done.
• When ready to serve, evenly sprinkle the turbinado sugar over the top. Position the blowtorch flame just above the sugar and move the flame back and forth in rows until the entire top is slightly burnt. Let stand until the sugar hardens, about 4 to 5 minutes, and then serve. (No blowtorch? Run the dish under the broiler, 4 inches from the flame, about 5 to 8 minutes.)

Steps:

• Bake 3 large sweet potatoes until tender. When cool enough to handle, peel and maish. Cream butter and sugar and add beaten eggs. Stir in potaotes and remaining ingredients except marshmallows. Blend well. Pour into greased baking dish. Bake at 375 degrees for 20 minutes. Remove and top with marshmallows. Reduce oven to 300 degrees and return to oven until tops of marshmallows are browned.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the mashed sweet potatoes, white sugar, eggs, 1/2 cup of the butter or margarine, vanilla and flaked coconut. Place in heat proof 2 quart sized casserole dish.
• With a fork mix the brown sugar, flour, pecans and the remaining 1/3 cup of butter or margarine. Sprinkle over the top of the potato mixture. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Steps:

• Preheat oven to 350 degrees. Arrange sweet potatoes in a 9-by-13-inch baking dish. Add sugar and bourbon and toss to combine; season with salt and pepper. Bake until sweet potatoes are tender and glazed, 1 to 1 1/2 hours, tossing every 30 minutes. Stir in butter before serving.

Steps:

• Preheat oven to 400°. Place sweet potatoes in a large bowl. In microwave, melt butter; stir in remaining ingredients. Drizzle over potatoes and toss to coat., Transfer to a foil-lined 15x10x1-in. baking pan. Roast 40-45 minutes or until tender, stirring occasionally.