3 lb. sweet potatoes; peeled, cooked, mashed
1/4 cup butter; softened
whipping cream
1/3 cup sugar
2 tablespoon butter
1 tablespoon all purpose flour
1/3 cup whipping cream
3/4 cup sugar
1 egg; beaten
3 tablespoon bourbon whiskey; or whipping cream
1/2 teaspoon vanilla
1/2 cup black walnuts; chopped
In a large bowl, combine the hot mashed sweet potatoes with the 1/4 cup of butter, adding a small amount of whipping cream, if necessary, to make a fluffy consistency. Keep warm.
In a heavy small skillet over medium-high heat, cook the 1/3 cup sugar (do not stir) until sugar begins to melt; shake skillet occasionally. Reduce heat to low; cook until sugar is golden brown, stirring frequently with wooden spoon.
Meanwhile, in a small saucepan, melt the 2 tablespoon butter. Add flour; cook and stir for 2 minutes. Add the 1/3 cup whipping cream, the 3/4 cup sugar and the beaten egg. Carefully add caramelized sugar to the egg mixture (caramelized sugar may form a ball in the mixture). Heat and stir sauce until just bubbly; reduce heat and cook for 5-6 minutes until caramelized sugar is melted into sauce. Carefully stir in bourbon whiskey and vanilla.
Heap the potatoes in a mount in serving bowl; pour some sauce over the potatoes and sprinkle with walnuts. Reserve remaining sauce to pass.
Makes 8 servings.
NOTE:
If desired, sauce may be prepared up to 2 days ahead. Cook, cover and chill. To serve, reheat in a saucepan over low heat, stirring occasionally.