His basic way is to add truffle oil and bourbon to the mashed sweet potatoes, which works particularly well for the home cook who doesn't tend to have access to fresh truffles. But if you do, make some truffled bourbon and add some fresh truffle to the dish. You will really impress your guests with this dish. Try it with your holiday turkey, or with a lamb dish. Incidentally, you can buy Chef Emeril's cookbooks here via The Gumbo Pages Bookshop , both his first one, Emeril's New New Orleans Cooking , or his newest one, Louisiana Real and Rustic .
Truffled bourbon is easy to make, and the bourbon and preserved truffle keep indefinitely.
Remember, this is a splurge item. Fresh black truffle doesn't keep more than 2 or 3 days, after which all the marvleous flavor and perfume that makes them what they are vanishes. The same thing happens when they're processed for canning. Bake the sweet potatoes for one hour, turning them mid-way. Peel and mash the sweet potatoes until they're smooth and free of chunks.