Boozed up mashed sweet potatoes. Giggity giggity.
The question isn’t where would you put your booze…it’s where wouldn’t you? The more I think about liquor, the more I realize everything deserves a splash of it. Cake, coffee, milkshakes, sauces, marinades…booze, booze, booze. Especially, and in particular, around the holidays. Which reminds me…
It’s Thanksgiving week, everyone! Who wants to take shots?
Are you freaking out? Is your menu all planned out? Are you ready for feasting, napping, then more feasting and more napping? Are you planning on infusing each and every one of your side dishes (and mouth) with alcohol? And since we’re on the topic of feasting, how do you like your side dishes? Cheesy and creamy? Chunky and savory? Dessert-y and pie-y?
When it comes to sides, I can get on board with the traditional recipes or the avant garde. There’s nothing like a family recipe that’s put on replay year after year, but let’s face it: sometimes you need to add a little jazz hands to your feast Liquored up sweet potatoes’ll do a feasting good. And these ones are filthy. There’s an entire shot of bourbon PLUS butter, PLUS maple syrup all shmoooshed up in there. You’re nodding your head like you’re picking up what I’m putting down, yessiree.
I like my taters like I like my men: bold, buttered, and drunk. < – Joking. Not joking.
Carbs don’t count on Thanksgiving.
It probably doesn’t come as a shock that 78% of what I eat on Thanksgiving day is made out of sweet potatoes. Sure, I can down my fair share of turkey with cranberry sauce, maple roasted butternut squash and beets, brown rice stuffing, and the whole gamete. But for me, sweet potato dishes are the main event. The sweetness, that mouth feel, those carbs. They’re just.so.placating. Which is why 84% of what I eat on Thanksgiving day is made out of sweet potatoes.