Recipe: Smashed Sweet Potatoes
By FBWorld Team
potatoes are a staple of the Thanksgiving meal, but like
all longstanding traditions, sometimes it's nice to change
things up a bit. This sweet potatoes recipe incorporates
Marker's Mark for a little extra pizzazz. Enjoy!
Sweet Potatoes with Maker's Mark®,
Chestnuts and Sage
by Amanda Freitag, Executive Chef and TV Personality
Time: 15 minutes.
Time: 30 minutes.
4-5 lg. Sweet Potatoes, (peeled & large dice)
1 /4 cup Maker's Mark®
1/2 cup + 2 tbls. Unsalted Butter
1/2 cup Celery, (small dice)
11/2 cups Whole Peeled Chestnuts, (roughly chopped)
1 tbls. Maple Syrup
1 tbls. Fresh Sage, (chiffonade)
Salt and Black Pepper (to taste)
1. PPlace diced sweet potatoes into a
large pot and cover with cold water. Add salt to the sweet
potatoes and bring to a boil. Simmer the potatoes for
approximately 25 minutes or until just tender, not too
Drain the potatoes until dry and place them back into
the pot. Stir in the 1_2 cup of butter and the Maker's
Mark® while the potatoes are
still hot. As you stir the potatoes they will naturally
mash and still hold some of their shape. Season the mixture
with salt and pepper to taste. Transfer to a ceramic serving
dish and hold.
Prepare the chestnuts by first melting the 2 tablespoons
of butter into a sauté pan and sauté the
celery on a medium heat. After 2 minutes add the chopped
chestnuts and the maple syrup to the celery and cook together
until incorporated. Finish the chestnuts with the sage
and season with salt and pepper. Spoon the chestnut mixture
over the sweet potatoes and serve.