About three weeks ago, my mom left a very large box of sweet potatoes on my front porch. It was definitely a surprise and treat! I love these red-orange beauties … any way I can get them. I wasn’t sure, however, how I was going to fix them all and not have Noodle and MPG get tired of them. No problem there … Noodle won’t even touch them! I don’t get it. Maybe it’s an acquired taste. I’ve roasted them, made soup out of them, made them savory and sweet and she still won’t eat them.
My favorite concoction came one a night when MPG brought home a bottle of the new Winter Jack … Jack Daniels Tennessee Cider blend. It’s almost too sweet to drink on it’s own, but I quickly discovered it’s freaking awesome in hot apple cider. Okay … moving on. It’s freaking awesome with sweet potatoes, too! Incidentally and unfortunately, Jack Daniels isn’t paying me for this!
Ingredients, feed 6:
- half stick of butter
- 4 sweet potatoes, long, skinny are the best for this.
- 1/2 cup brown sugar
- 1/4 to 1/2 cup whiskey
Melt butter in large frying pan. Add potatoes once the butter has melted.
I peel and slice my sweet potatoes to resemble medallions … it makes a pretty presentation.
You’ll want to keep a close eye on the potatoes as they cook, they’ll burn easily in the butter. They don’t take long to cook either, about 10 minutes for the amount I had. Once they were browned, I put a little water in the pan, covered it and let the potatoes steam a bit to cook faster and more evenly.
Once potatoes are nearly cooked, add sugar and let caramelize, then add the whiskey. Cook long enough to burn off part of the alcohol and coat the potatoes.
These are like eating candy. Seriously, you just want to go back for more, even when you’re stuffed!