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Makes 8 servings.
Preparation Time: 35 minutes.

• 3 pounds sweet potatoes, peeled, cut into 2" cubes
• 3 each very ripe bananas, peeled and sliced
• 1 cup heavy cream
• 1 each small vanilla bean, split and scraped
• 1/4 cup honey
• 1/2 cup light brown sugar
• 3 tablespoons freshly squeezed orange juice
• 1 teaspoon salt
• 1 tablespoon Maker’s Mark bourbon
• 1 tablespoon soft butter
• 2 quarts water
• 2 teaspoons salt

Bring the water and 2 teaspoons salt to a boil, add the potatoes and cook until tender – about 15 to 20 minutes. While the potatoes are cooking, in a separate pot, combine the cream, honey, brown sugar, vanilla, bananas and orange juice. Bring to a boil and cook on high for 5 minutes. Remove vanilla bean and either purée with a mixing wand or mash well with a potato masher.

When the potatoes are tender, drain well and add to the cream mixture. Cook on medium heat for 4 to 5 minutes and mash gently with a spoon leaving some chunks of potato. The mixture will thicken slightly as the potatoes absorb the cream. Stir in the bourbon and the soft butter. Can be held and reheated.

GW Fins in New Orleans
Louisiana Sweet Potato Commission, Louisiana Department of Agriculture and Forestry -



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