Side Dish
4 - 6 servings
20 minutes
30-40 minutes
Chef Tom Fraker
1 (3 ounces) package Melissa's Dried Apricots, chopped
1/2 cup Bourbon Whiskey
4 Sweet Potatoes, peeled and roughly chopped
Extra Virgin Olive Oil, as needed
1/2 cup Brown Sugar, firmly packed
1/3 cup Unsalted Butter, melted
1 teaspoon Real Vanilla Extract
Preheat oven to 350º. Place apricots and bourbon whiskey in a small bowl and let soak. Toss the potatoes in the olive oil and place in a single layer on a cookie sheet.
Roast in the oven until fork tender. When finished, put the potatoes in a large bowl and add the rest of the ingredients, as well as, the apricots. Mash until mixture is smooth.
Place the mixture in a baking dish and cook until heated through.
Add a little sweetness by covering the top with a layer of mini marshmallows just before the end of cooking.
