🍠🥃 Ruth’s Chris–Style Maple-Bourbon Sweet Potatoes 🍁✨
Rich, silky, buttery sweet potatoes infused with warm maple syrup, brown sugar, and a subtle bourbon kick—this is the kind of luxurious steakhouse side dish that steals the spotlight 😍
Sweet, cozy, and indulgent, yet perfectly balanced.
⏱ Time Overview
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Yield: 4 servings
Perfect for holidays, steak dinners, special occasions, or when you want comfort food with a touch of elegance.
🛒 Ingredients
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4 large sweet potatoes, peeled and cubed
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4 tbsp unsalted butter
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¼ cup heavy cream
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¼ cup pure maple syrup
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2 tbsp brown sugar
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2 tbsp bourbon
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½ tsp vanilla extract
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½ tsp ground cinnamon
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¼ tsp ground nutmeg
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Salt, to taste
👨🍳 Step-by-Step Instructions
1️⃣ Cook the Sweet Potatoes
Place cubed sweet potatoes in a large pot.
Cover with cold, salted water and bring to a boil.
Cook for 18–22 minutes, until fork-tender.
👉 They should be soft but not waterlogged.
Drain well and return to the pot.
2️⃣ Mash Until Smooth
Add butter to the hot sweet potatoes and let it melt.
Mash using a potato masher or hand mixer until smooth and fluffy.
💡 For an ultra-luxurious texture, use a hand mixer or food processor.
3️⃣ Create the Maple-Bourbon Magic
Add:
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Heavy cream
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Maple syrup
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Brown sugar
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Bourbon
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Vanilla extract
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Cinnamon
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Nutmeg
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Salt
Mix gently over low heat until everything is fully incorporated and silky.
🔥 The bourbon aroma will mellow as it warms—no harsh alcohol taste.
4️⃣ Taste & Adjust
Taste and adjust sweetness or salt as needed.
If thicker than desired, add a splash of warm cream.
If too thin, simmer gently for 2–3 minutes.
5️⃣ Serve Warm
Transfer to a serving dish.
Optional garnish ideas:
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Pat of butter melting on top
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Extra drizzle of maple syrup
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Light dusting of cinnamon
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Chopped pecans or walnuts