Bourbon-Pecan Smashed Sweet Potatoes

These Bourbon-Pecan Smashed Sweet Potatoes are part of a delicious Thanksgiving meal that will be ready in no time! Serve with Turkey Cutlets with Cranberry Orange Stuffing and Pan Gravy and Brussels Sprouts with Bacon.

Dishes like this are why it’s called comfort food, so I also like to save this recipe for really cold days, when everyone’s ready to sit down and really EAT! –RR


  • 3 medium sweet potatoes, peeled and cut into chunks
  • 3 tablespoons butter, cut into small pieces
  • 1/2 cup chopped pecans (a couple handfuls)
  • 3 tablespoons brown sugar
  • 2 ounces bourbon
  • 1/2 cup orange juice
  • 1/4-1/2 teaspoon freshly grated nutmeg
  • Salt and pepper


Bring a medium pot of water to a boil. Add sweet potatoes and cook 12-15 minutes until very tender. Drain sweet potatoes in a colander.

Return pan to medium heat. Add butter to the pan. When butter melts, add nuts and toast for two minutes. Add sugar and let it bubble. Add bourbon and cook out alcohol, about one minute. Add orange juice and the cooked sweet potatoes. Smash with a masher and season the sweet potatoes with nutmeg, salt and pepper.

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