Smokey Sweet Potato Souffle

Adapted from Bon Appetit

4 pounds red-skinned sweet potatoes (yams)
1/2 cup heavy cream
6 Tablespoons butter
1/4 cup pure maple syrup
2 Tablespoons bourbon
1-1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
3/4 teaspoon ground nutmeg
1 cup walnuts, toasted, chopped

Roast red-skinned sweet potatoes (yams) on a rimmed baking sheet at 375 degrees until tender; about 1 to 1-1/2 hours.  You can leave your potatoes whole or slice them in half like I did.

Cool the potatoes slightly and scoop the flesh into a large bowl.  Mash them until a puree forms.  Heat butter and heavy cream in a small saucepan over low heat until butter melts, stirring occasionally.  Gradually stir hot cream mixture into hot potatoes.

Stir in pure maple syrup, bourbon, ground cinnamon, ground allspice and ground nutmeg.  The recipe indicated to season with salt and pepper.  I didn't, but you can if you want.

You can also prepare this up to this point and refrigerate up until one day ahead.  Cover and chill.  Rewarm in the microwave.

Sprinkle with walnuts, toasted and chopped; serve.


- Recipe courtesy of