I don't do marshmallows, I do enjoy whiskey so this sweet potato recipe does not include fluff but is sweet on the hard stuff.
4 Sweet Potatoes
1/2 cup brown sugar
1 teaspoon salt
pinch granulated garlic
pinch granulated onions
1/4 teaspoon cayenne
1/2 teaspoon ground allspice
1/2 teaspoon cinnamon
1/4 cup American whiskey
4 tablespoons butter
1 tablespoon cider vinegar
Start by placing the whiskey in a small sauce pan and bring to a boil and reduce by half, this burns off the alcohol and concentrates the whiskey flavor.
Peel and cube sweet potatoes in 1/2 inch pieces. Combine the sugar, spices and salt mix to combine, then add the reduced whiskey to make a paste.
Pour the whiskey sugar paste over the cubed sweet potatoes and mix until the cubes are coated.
Place the whiskey sugared sweet spuds in a vacuum bag, with 4 tablespoons of butter and suck out the air.
Place in 150 F degree water bath, for an hour.
Remove the bag from the water bath, open the bag and strain the liquid from the sweet potatoes. Place the potatoes on in a sheet pan lined with either parchment paper or a silpat. And roast for 25 minutes at 400 degrees F, stirring potatoes after 15 minutes.
While sweet potatoes are roasting, reduce the reserved liquid into a thick syrup.
Place roasted sweet potatoes in bowl and coat with reduced sweet potato liquid and a table spoon of cider vinegar. Garnish with toasted pecans or few tablespoons of chopped Italian parsley, but for the love of humanity do not add marshmallows. This is an adultish side dish leave the kid stuff for dessert.
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