This recipe comes to us from our friend Carlin St. John of Get Together PDX. Specializing in recipe development and catered events, Get Together PDX provides fantastic food and thoughtful details to create special gatherings and dining experiences. Follow @gettogetherpdx and contact Carlin with inquiries at firstname.lastname@example.org.
- 4 lbs sweet potatoes, peeled and cut into ~1” cubes
- 1 stick unsalted butter, at room temperature
- ¼ cup New Deal Spiced Rum
- 1 TSP kosher salt
- ½ cup half & half
- ¼ tsp nutmeg
- ½ tsp chili powder
- Kosher salt and freshly ground black pepper
- 6 fresh sage leaves
- ¼ cup olive oil
- Bring a large pot of salted water to a boil. Add the sweet potatoes and cook until soft, about 20 minutes. Drain potatoes and transfer to a large bowl.
- While the potatoes cook, make the compound butter: add butter, rum, and salt to a stand mixer equipped with a whisk attachment and mix on medium-high for about 5 minutes or until the butter has a whipped texture and rum has been fully incorporated. Transfer butter to a small bowl and chill in the fridge for at least 30 minutes.
- In a small saucepan, warm the half & half over low heat until just steaming, about 5 minutes. Add the nutmeg and chili powder. Pour the seasoned half & half over the potatoes and mash with a potato masher until smooth. Stir in half the spiced rum butter. Taste and season with salt and pepper as desired.
- Add the olive oil to a small saucepan over medium heat. Once it just starts to smoke, add the sage leaves and allow to fry for about 30 seconds or until crisp. Transfer sage leaves to a paper towel lined plate to drain.
- Add the mashed potatoes to a serving bowl and top with pats of spiced rum butter and fried sage leaves. Serve the remaining spiced rum butter on the side.