Liberty Street's Bourbon-Mashed Sweet Potatoes

This is the recipe for the original Liberty Street Bourbon-Mashed Sweet Potatoes as it appeared in the Akron Beacon Journal years ago. I made it for several years, and this year my 16-year-old son has asked for it for Thanksgiving.  

• 8 medium sweet potatoes, about 4 lbs.

• 2 tsp. salt

• 1 tbsp. granulated sugar

• 1 tbsp. packed brown sugar

• 1/2 tsp. salt (not a typo) 

• 1/4 tsp. white pepper

• 1/2 tsp. cinnamon 

• 1/4 tsp. nutmeg

• 1/4 cup cream

• 4 tbsp. butter

• 1/4 Steen's Can Syrup (or substitute white corn syrup)

• 1/2 cup bourbon (or less to taste) 

Peel 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 a 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 moister has evaporated, about two minutes. Remove from heat. Rice or mash until very smooth (I've used a beater).

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 eight to 10. 

Note: May be made a day in advance and reheated in a saucepan with an additional 1/4 cup of cream. Helpful if you're cooking for a big group or traveling with food.