Rated 5.0 stars by 1 users
4 - 6 servings
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.