Sweet Yams (Print Version)
# Ingredients:
01 -
3 medium-sized sweet potatoes.
02 -
1/3 cup whiskey.
03 -
2 teaspoons chopped parsley (dried).
04 -
1 tablespoon parsley (fresh, chopped).
05 -
3 tablespoons melted butter.
06 -
2 teaspoons sea salt.
07 -
1 lime, halved.
08 -
1 teaspoon grated ginger.
09 -
3 tablespoons dark brown sugar.
10 -
1/4 cup fresh pomegranate arils.
11 -
1 teaspoon cracked black pepper.
12 -
2 tablespoons vegetable oil.
13 -
1/4 cup roasted pecan halves.
# Instructions:
01 -
Salt some boiling water and cook the sweet potatoes for 7 minutes. Add half the brown sugar, season with pepper and salt, then stir well.
02 -
Melt the rest of the sugar with the grated ginger. Stir in the butter and whiskey, and let it bubble. Add pecans, lime juice, dried parsley, and sprinkle some salt and pepper.
03 -
Warm up the oil in a frying pan. Brown the sliced potatoes until crisp and golden on both sides.
04 -
Drizzle the sauce over the top. Add some pomegranate seeds and dress with lime zest and fresh parsley.
# Notes:
01 -
Low heat keeps the sauce smooth.
02 -
Toast the pecans beforehand for extra flavor.
03 -
Pat potatoes dry before frying to crisp them up.
04 -
Bourbon can be reduced separately if you like.
05 -
Season to your taste throughout.
06 -
Makes a classy side dish.