Mashed Sweet Potatoes

From our chef partner friends at HomeTeam BBQ in Charleston, this mashed sweet potato recipe is sure to be a hit on your holiday table. The potatoes are blended with rosemary infused butter and maple bourbon cream so they are deliciously smooth, and topped with toasted marshmallows and an oat crumble to really amp up the texture and flavor.

3 1/2 pounds sweet potatoes

6 tablespoons, plus 2 tablespoons unsalted butter, softened

2 sprigs fresh rosemary

1 1/3 cups heavy cream

1/2 cup maple syrup

1 1/2 ounces bourbon

Salt

Freshly cracked black pepper

3/4 cup flour

1/4 cup oats

6 tablespoons brown sugar

3 tablespoons granulated sugar

Pinch of salt

8 ounces mini marshmallows

Peel sweet potatoes and cut into large chunks. Place in a stockpot and cover with salted water. Bring water to a simmer over medium heat and cook until potatoes are fork tender but still holding their shape, about 20-25 minutes.

Meanwhile, melt 6 tablespoons butter in a small saucepan over low heat. Add the rosemary sprigs and steep rosemary in the butter over low heat for 15 minutes. Remove and discard rosemary. Place the melted butter in a blender, and add the cream and maple syrup. Blend on medium-low until well combined, and then slowly blend in the bourbon until smooth. Pour maple bourbon mixture back into the saucepan and keep warm over low heat until potatoes are done.

Scoop the cooked sweet potatoes into a food mill or ricer while hot and gently press into a large mixing bowl. Slowly stir in the maple bourbon mixture until the puree is smooth and the consistency of mashed potatoes. Season with salt and pepper to taste.

Spoon sweet potato puree into baking dish and place in preheated oven. Bake uncovered for 45 minutes, or until heated through.

While the potatoes cook, make the crumble topping. Stir together the remaining 2 tablespoons butter, flour, oats, brown sugar, granulated sugar and pinch of salt until mixture is well combined and crumbly. Set aside.

Remove baking dish from the oven, and sprinkle mini marshmallows and crumble topping evenly across the top. Place back in the oven and bake until marshmallows start to brown and crumble is toasted, about 5-10 minutes longer. Let cool for 10 minutes before serving.