Emeril'S Bourbon-Mashed Sweet Potatoes And Caramelized Onions

• 1 3/4 - 2 lbs sweet potatoes
• 1/2 cup heavy cream
• 1/4 cup bourbon whiskey
• 3 tablespoons light brown sugar
• 2 tablespoons molasses
• 1/8 teaspoon salt
• Caramelized Onions
• 8 tablespoons unsalted butter
• 2 lbs yellow onions, peeled and thinly sliced

1. Preheat the oven to 350 degrees F.
2. Place potatoes on a foil lined baking sheet. Bake until tender and starting to ooze sugary syrup, about 1 hour and 15 minutes, depending on their size. Remove from the oven and let sit until cool enough to handle. Cut a slit down each potato and scoop the flesh into a large bowl. Discard the skins.
3. Add the cream, bourbon, brown sugar, molasses, and salt; beat on high speed with an electric mixer until smooth. Cover to keep warm, or gently reheat before serving.
4. Caramelized Onions:
5. Melt the butter in a large skillet over medium-high heat. Add the onions, reduce the heat to medium-low, and cook slowly, stirring occasionally, until golden brown and caramelized, 45 minutes to 1 hour. Remove from heat and serve hot.
6. Yield: 2 cups, 4 to 6 servings.

sweet potatoes, heavy cream, bourbon whiskey, light brown sugar, molasses, salt, onions, unsalted butter, yellow onions

Taken from www.food.com/recipe/emerils-bourbon-mashed-sweet-potatoes-and-caramelized-onions-232626 (may not work)