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Sweet potatoes get a total glow-up here. Every round is charred with a crisp edge and soft, rich inside. You’ll pour on a caramel sauce with a splash of bourbon, then top it all with crunchy pecans and juicy pomegranate seeds. It’s a side that makes sweet potatoes taste next-level amazing.
Dreamy Balance
It works because sweet potato’s natural sugar plays off bourbon’s cozy punch. Lime and pomegranate both bring their zing. It’s easy enough for Tuesday, but it totally impresses for big family feasts.
What You’ll Need
- 1/4 cup chopped fresh parsley: Chopped fine for color and a kick of flavor at the end.
- Salt and pepper: Add as you like, kosher salt gives the best taste.
- 1/2 cup pomegranate seeds: Grab these fresh for a pop on top.
- 1/2 cup canola oil: Lets you get that brown crispy crust.
- 1 cup pecans: Toast first and chop up for that perfect crunch.
- 2 limes: You’ll use both the zest and juice—fresh is key.
- 1 tablespoon ground ginger: Gives a cozy warmth and nice smell.
- 1/4 cup bourbon: Pick a bourbon you enjoy sipping (apple cider vinegar also works in a pinch).
- 1/3 cup dark brown sugar: Use 2 tablespoons on potatoes, the rest goes in the sauce.
- 1/2 cup unsalted butter: Let it sit out to soften, you’ll split it for cooking and saucing.
- 4 large sweet potatoes: Look for firm Hannah or Jewel types slice into thick rounds for even frying.
Laid-Back Instructions
- Finish the Dish
- Set out your beautifully charred potatoes on a big plate. Pour that bourbon caramel all over the top. Toss on pomegranate seeds and lime zest, then finish with extra parsley. Eat it now while it’s steamy.
- Pan Sear Potatoes
- Get your big cast iron pan hot with canola oil. In batches, fry each sweet potato round a few minutes per side. You want them super crisp and golden. Let them rest on a towel-lined plate.
- Make Your Bourbon Sauce
- In a small pot, mix the rest of your brown sugar, ginger, and bourbon over gentle heat. When the sugar melts, drop in some softened butter and squeeze in lime. Simmer a bit until it gets a little thick, then toss in toasted pecans and parsley. Keep the sauce on low.
- Prep Potatoes
- Fill a big pot up with salted water and get it boiling. Toss in sliced sweet potatoes and simmer till just fork soft—about 7 or 8 minutes. Drain, pat dry well, and sprinkle with brown sugar, salt, and pepper.
Tips That Help
- If you want a thicker sauce, let the bourbon bubble down alone before combining.
- Toss in cinnamon or even smoked paprika for an extra holiday twist.
- Toast your pecans on a dry pan for 5-7 minutes so they’re super fragrant, then cool and chop.
- Don’t walk away when simmering the sauce—burned sugar happens quick.
- Get those sweet potato rounds extra dry before they hit the pan or you’ll lose that crunch.
Switch It Up
- If you’re skipping dairy, swap in your favorite plant-based butter, one to one.
- No nuts? Pumpkin seeds or sunflower seeds are just as crunchy.
- For no alcohol, blend 3 tbsp apple cider vinegar with a tiny splash of vanilla instead of bourbon.
- Tastes awesome with grilled veggies, seared fish, or roasted meat. Totally flexible.
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Frequently Asked Questions
- → Why should I boil before frying?
Boiling softens the inside so the frying gives you that crispy outside. Don't skip drying them fully before frying or they won't brown properly.
- → What can I use instead of bourbon?
If you want this alcohol-free, go with a mix of apple juice and a touch of vanilla extract. It still gives that deep flavor.
- → Why bother toasting pecans?
Toasting brings out a rich, nutty taste. It makes a huge difference in the sauce's overall flavor.
- → How do I avoid burning the sugar?
Work with low heat and keep your eye on it. Once sugar caramelizes, it can burn in no time if you're not careful.
- → Can I prep any parts early?
Yes! Boil the potatoes and prep the sauce ahead of time. Fry and assemble when you're ready to serve so it's fresh and crispy.