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2 teaspoons salt
1 tablespoon granulated sugar
1 tablespoon packed brown sugar
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup cream
4 tablespoons butter
1/4 cup Steen`s Cane Syrup (or white corn syrup)
1/2 cup bourbonPeel sweet potatoes and cut into quarters. Cut each quarter in half again. Place in a pot and cover with cold water. Add the 2 teaspoons salt and granulated sugar. Bring to boil, reduce heat and simmer for about 15 minutes or until very tender. Potatoes should mash easily when pressed with a fork.Drain potatoes and return to pan over very low heat. Return to burner until all moisture has evaporated, about 2 minutes. Remove from heat. Rice or mash until very smooth.Stir in brown sugar. Combine the 1/2 teaspoon salt, pepper, cinnamon and nutmeg in a small bowl; stir into potatoes.Place cream and butter in a saucepan. Heat until butter melts. Stir into potatoes. Stir in the corn syrup and bourbon.Serves 8 to 10.NOTE: Potatoes may be made up to a day in advance and reheated in a saucepan with an additional 1/4 cup cream.
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