HEY NOVEMBER!

It’s Thanksgiving time.

This may be a controversial statement, but I actually hate classic sweet potato casseroles. I KNOW. Who says this? But I do, and here’s why.

For one, it’s wayyyy too sweet. As a former fat-kid turned vaguely thin-adult with an inner fat kid, I certainly love a good sugar rush. But that classic marshmallowy mess is just TOO MUCH for a dinner table. I’m sorry, it is. Not to mention, WHERE is the texture?!

It’s mush, underneath sticky mush.

No bueno.

I like my sweet potato dishes where you can actually appreciate the taste of sweet potatoes. What a concept. So I decided to make a mashed-style recipe that celebrates the glory of sweet potatoes natural flavor. Plus a few extras to keep things bomb as hell.

You start by boiling peeled sweet potatoes in a large pot of salted water, because duh. While those cook, crisp up slices of prosciutto in a skillet with a touch of olive oil until each piece is golden but not overdone. This will smell INCREDIBLE, so within just a few minutes you already know you’re on the right track. Once the prosciutto is cool enough to handle, chop it roughly into tiny bits. Then move back to the potatoes.

Once cooked + drained, use an electric hand mixer to pulverize your sweet potatoes, then add softened butter, maple syrup, and a touch of good-quality bourbon (YES!). The butter + maple syrup serve obvious purposes (cream + sweet), but the bourbon? It doesn’t so much lend flavor as it does enhance all the other flavors. So trust me when I say just a little bit goes a really long way.

At this point, the recipe is done. Seriously! Simply transfer to a serving platter, sprinkle with ALL that glorious, crispy prosciutto (omgg), add crushed pecans, extra maple syrup drizzles, and you’re good.

Sweet, salty, crunchy, creamy! It’s sweet potatoes done right.

Maple Bourbon Mashed Sweet Potatoes w/ Crispy Prosciutto

Ingredients:

  • 6 lbs sweet potatoes
  • 1 tbsp extra virgin olive oil, divided
  • 6 oz prosciutto
  • 3/4 cup salted butter, softened
  • 1/4 cup + 2 tbsps maple syrup + more for drizzling
  • 3 tbsps good quality bourbon
  • a few pinches of salt
  • 1/2 cup crushed pecan bits
  • sage to garnish

Directions:

  1. Bring a large pot of salted water to a boil. Peel the sweet potatoes.
  2. Add the potatoes to the pot of boiling water and cook, covered, until tender, about 20 – 30 minutes. The potatoes are done when they are easily pierced by a fork.
  3. Meanwhile, in a large skillet warm 1 1/2 tsps olive oil over a medium-high flame, swirling to coat the bottom. Add several slices of prosciutto and cook until crisp and sizzling, turning occasionally with a fork. Repeat until all prosciutto has been cooked, re-greasing the skillet with the remaining olive oil when necessary. Roughly chop on a cutting board once cool enough to handle.
  4. When ready, drain the potatoes, then return to the same pot. Using an electric hand mixer pulverize the potatoes, then add the butter, maple syrup, and bourbon, blending until smooth. Add salt to taste, then mix once more. Transfer to a serving bowl, top with the crispy prosciutto, pecan bits, a few drizzles of maple syrup, and sage, then eat!