Mashed Sweet Potatoes withTruffles & Bourbon Recipe


Mashed Sweet Potatoes with Truffles & Bourbon is a recipe I adapted from a dish served at Emeril’s Restaurant in New Orleans.  This sweet potato dish has the most amazing flavor from the truffles and truffle oil.  You will really impress your dinner guests with this recipe.  Yes, I know truffles are expensive!  If you can use truffles in this recipe, you will not be sorry!

Learn about Potato Hints, Tips, and Information, Sweet Potato Tips, History of Potatoes.



Mashed Sweet Potatoes with Truffles & Bourbon Recipe:
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
Course: Side Dish
Cuisine: American
Keyword: Mashed Sweet Potatoes with Truffles & Bourbon Recipe
Servings: 6 to 8 servings
  • 8 medium sweet potatoes (4 pounds)*
  • 1/4 cup butter, melted
  • 1 small black truffle, chopped (optional)
  • 2 to 3 teaspoons truffle oil (black or white)**
  • 2 tablespoons light corn syrup 
  • 1/2 teaspoon salt 
  • 1/4 cup bourbon whiskey
  1. Heat oven to 350 degrees F.

  2. Bake the sweet potatoes for approximately 60 to 90 minutes or until tender; remove from oven. Peel and mash the sweet potatoes with a potato masher or ricer (do not use your electric mixer) until they are smooth and free of chunks.

  3. Add melted butter, optional chopped truffle, corn syrup, salt, and bourbon.  Mix thoroughly to blend.

  4. Pour into a baking dish and bake for approximately 30 minutes or until warmed through.

  5. Makes 6 to 8 servings.

Recipe Notes

* Select firm fairly evenly-shaped sweet potatoes with even skin coloration.  Do not purchase if they have white areas or are damaged. For the most nutrition value, always select sweet potatoes with a deep orange color.  Wash and dry the sweet potatoes before cooking.

** Truffle oil is top-quality olive oil that has been infused with either white or black truffles.  Both types of truffles have an earthy, mushroom like flavor.  Truffle oil was originally created when truffles are soaked in olive oil.  Before commercial truffle oil was introduced in the 1980s, chefs in Italy and France traditionally made their own by steeping tiny bits of fresh truffles in high-quality olive oil. 


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