Bourbon makes everything better.
4 large sweet potatoes, pricked with a fork
1 cup heavy cream
4 tablespoons unsalted butter, softened
1/4 cup each bourbon, dark brown sugar, molasses
1 teaspoon salt
2 dashes Tabasco sauce
1/4 teaspoon ground nutmeg
Preheat oven to 400 degrees.
Bake sweet potatoes on a foil lined baking sheet for 1 hour, or until fork-tender. Cool, then peel and quarter potatoes. Place potatoes, cream, bourbon, sugar, molasses and salt in a Dutch oven; mash together with masher or fork. Bring mixture to simmer over medium heat, reduce heat to low and cook, covered and stirring frequently, until potatoes are soft and thick- about 30 minutes. Stir in Tabasco and nutmeg, and serve. Serves 8.