Sweet Potatoes Dish (Print Version)
# Ingredients:
01 -
3 medium-sized sweet potatoes.
02 -
3 spoons of butter.
03 -
A third of a cup of bourbon.
04 -
3 spoons of brown sugar.
05 -
1 teaspoon powdered ginger.
06 -
1 lime fruit.
07 -
1/4 cup chopped pecans.
08 -
2 spoons of canola oil.
09 -
1/4 cup fresh pomegranate seeds.
10 -
1 teaspoon ground black pepper.
11 -
2 teaspoons regular salt.
12 -
A tablespoon of fresh parsley leaves.
13 -
2 teaspoons of dried parsley flakes.
# Instructions:
01 -
Boil water with a bit of salt. Cook potatoes in it for 7 minutes. Toss with some black pepper and salt before mixing in half the brown sugar.
02 -
Heat up the last of the sugar with some ground ginger. Pour in the bourbon and melt the butter while stirring until it bubbles. Season to taste with salt. Stir in the lime juice, dried parsley flakes, and pecans.
03 -
Warm up some canola oil in a pan. Fry your sweet potato slices until the edges are a nice golden color on both sides.
04 -
Layer with the sauce. Sprinkle on pomegranate seeds and garnish with fresh parsley and a little lime zest.
# Notes:
01 -
Simmer at a low temperature for the sauce.
02 -
Go with pecans that are already toasted.
03 -
Let the sweet potatoes dry completely before frying.
04 -
Cook off the bourbon separately if needed.
05 -
Don’t hold back on seasoning.
06 -
Makes for a classy side.