Emerils Bourbon Mashed Sweet Potatoes Recipes

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EMERIL'S BOURBON-MASHED SWEET POTATOES AND CARAMELIZED ONIONS



Emeril's Bourbon-Mashed Sweet Potatoes and Caramelized Onions image

Goes prefect with Recipe #232612. These sweet potatoes are so good. You can leave out the Bourbon if serving to kids--still tastes very good without the bourbon.

Provided by jody 5

Categories     Yam/Sweet Potato

Time 16m

Yield 4 serving(s)

Number Of Ingredients 8

1 3/4-2 lbs sweet potatoes
1/2 cup heavy cream
1/4 cup bourbon whiskey
3 tablespoons light brown sugar
2 tablespoons molasses
1/8 teaspoon salt
8 tablespoons unsalted butter
2 lbs yellow onions, peeled and thinly sliced

Steps:

  • Preheat the oven to 350 degrees F.
  • Place potatoes on a foil lined baking sheet. Bake until tender and starting to ooze sugary syrup, about 1 hour and 15 minutes, depending on their size. Remove from the oven and let sit until cool enough to handle. Cut a slit down each potato and scoop the flesh into a large bowl. Discard the skins.
  • Add the cream, bourbon, brown sugar, molasses, and salt; beat on high speed with an electric mixer until smooth. Cover to keep warm, or gently reheat before serving.
  • Caramelized Onions:.
  • Melt the butter in a large skillet over medium-high heat. Add the onions, reduce the heat to medium-low, and cook slowly, stirring occasionally, until golden brown and caramelized, 45 minutes to 1 hour. Remove from heat and serve hot.
  • Yield: 2 cups, 4 to 6 servings.

Nutrition Facts : Calories 671, Fat 34.4, SaturatedFat 21.6, Cholesterol 101.8, Sodium 212, Carbohydrate 79.7, Fiber 9.8, Sugar 33.6, Protein 6.5

ROOT BEER GLAZED PORK CHOPS WITH BOURBON-MASHED SWEET POTATOES AND CARAMELIZED ONIONS



Root Beer Glazed Pork Chops with Bourbon-Mashed Sweet Potatoes and Caramelized Onions image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 24

2 cups root beer
2 cups reduced veal stock
4 (16-ounce) double-cut bone-in pork chops
4 teaspoons Essence, recipe follows
4 teaspoons olive oil
1 recipe Bourbon-Mashed Sweet Potatoes, recipe follows
1 recipe Caramelized Onions, recipe follows
Parsley leaves, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 3/4 to 2 pounds sweet potatoes
1/2 cup heavy cream
1/4 cup bourbon whiskey
3 tablespoons light brown sugar
2 tablespoons molasses
1/8 teaspoon salt
8 tablespoons (1 stick) unsalted butter
2 pounds yellow onions, peeled and thinly sliced

Steps:

  • To make the glaze, combine the root beer and stock in a medium heavy saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until reduced to a thick syrup, about 1 cup, about 50 minutes to 1 hour. Remove from the heat.
  • Preheat a grill to medium-high. Preheat the oven to 425 degrees F.
  • Season each chop on both sides with 1 teaspoon of the Essence. Grill for 3 minutes. Turn each chop 1/4 turn to make grill marks and cook an additional 2 minutes. Turn and cook on the second side for 5 minutes.
  • Transfer to a baking sheet. Drizzle 1 teaspoon of the olive oil over each chop. Roast until cooked through and an instant-read thermometer inserted into the center reaches 150 degrees F, 12 to 15 minutes.
  • Place the chops on 4 serving plates and drizzle with the glaze. Spoon the Bourbon-Mashed Sweet Potatoes and Caramelized Onions onto the plates, garnish with parsley leaves, and serve.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
  • Preheat the oven to 350 degrees F.
  • Place the potatoes on a foil-lined baking sheet. Bake until tender and starting to ooze sugary syrup, about 1 hour and 15 minutes, depending on their size. Remove from the oven and let sit until cool enough to handle.
  • Cut a slit down each potato and scoop the flesh into a large bowl. Discard the skins. Add the cream, bourbon, brown sugar, molasses, and salt and beat on high speed with an electric mixer until smooth. Cover to keep warm, or gently reheat before serving.
  • Melt the butter in a large skillet over medium-high heat. Add the onions, reduce the heat to medium-low, and cook slowly, stirring occasionally, until golden brown and caramelized, 45 minutes to 1 hour. Remove from the heat and serve hot.

BOURBON MASHED SWEET POTATOES



Bourbon Mashed Sweet Potatoes image

Make and share this Bourbon Mashed Sweet Potatoes recipe from Food.com.

Provided by looneytunesfan

Categories     Yam/Sweet Potato

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 6

1 3/4-2 lbs sweet potatoes
1/2 cup heavy cream
1/4 cup Bourbon
3 tablespoons light brown sugar
2 tablespoons molasses
1/8 teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the potatoes on a foil-lined baking sheet. Bake until tender and starting to ooze sugary syrup, about 1 hour and 15 minutes, depending on their size. Remove from the oven and let sit until cool enough to handle.
  • Cut a slit down each potato and scoop the flesh into a large bowl. Discard the skins. Add the cream, bourbon, brown sugar, molasses, and salt and beat on high speed with an electric mixer until smooth. Cover to keep warm, or gently reheat before serving.

EMERIL'S CANDIED SWEET POTATOES - KICKED UP!



Emeril's Candied Sweet Potatoes - Kicked Up! image

These are some of the best candied sweet potatoes I have ever eaten! Kicked up with bourbon, real vanilla bean, brown sugar, butter, orange, and cinnamon. YUM!

Provided by BecR2400

Categories     Yam/Sweet Potato

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 10

8 large sweet potatoes, peeled and cut into 1/8ths
3 cups brown sugar
1 cup water
1 cup fresh orange juice
2 vanilla beans, split in half lengthwise (or 1 tablespoon vanilla bean paste)
2 teaspoons orange zest
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup Bourbon (I use Jack Daniels)
1/2 cup butter, cut into pieces

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large heavy pot, combine the potatoes, sugar, water, orange juice, vanilla beans, orange zest, cinnamon, and salt. Bring to a simmer over high heat.
  • Lower the heat, cover and simmer, stirring occasionally, until the potatoes are tender, about 20 minutes. Strain the potatoes out of the sauce and place in a casserole dish. Return the sauce to the pan.
  • Add the bourbon to the sauce and cook (stirring often) on medium-high heat until syrup is thickened, about another 15-30 minutes.
  • Pour the syrup over the potatoes and place in the oven. Bake until the potatoes are browned, about 10-15 minutes. Remove from the heat and add the butter, stirring gently to incorporate.
  • Serve immediately.

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