1. Home
  2. Recipes
  3. Sweet Potato Dish

Bobby Flay Sweet Potato

Featured in Veggie meals full of flavor.

This take on sweet potatoes pairs soft centers with crispy edges, a bourbon-pecan sauce for richness, and bright pomegranate. Bobby Flay's dish turns an everyday vegetable into something refined.

Pin it Share it Send it Print it Jump To Recipe
Maria from tastyhush
Updated on Tue, 20 May 2025 12:32:31 GMT
Close-up of glazed sweet potatoes with toasted pecans, pomegranate, and fresh herbs. Pin it
Close-up of glazed sweet potatoes with toasted pecans, pomegranate, and fresh herbs. | tastyhush.com

Bobby Flay brings sweet potatoes to a whole new level here. The outside gets nice and crispy while the inside stays soft. There's a rich sauce with bourbon, caramel, toasted pecans, and fresh pops of pomegranate that make every bite extra tasty. It's an unexpected way to dress up this classic veggie.

Unbeatable Harmony

This dish stands out because the flavors and textures just click. The potatoes' built-in sweetness balances perfectly with cozy bourbon, zingy lime, and the pop of pomegranate. You can whip this up on a regular weeknight or serve it up for a special occasion—it works for both.

Gather Your Ingredients

  • 1/4 cup fresh parsley: Chop up nice and fine; it adds a burst of green.
  • Salt and pepper: Throw in as much as you like; kosher salt is a good pick.
  • 1/3 cup dark brown sugar: Use about 2 tablespoons to season your potatoes up front, then use the rest in the sauce later.
  • 1/4 cup bourbon: Any smooth bourbon you enjoy sipping, or just swap for a splash of apple cider vinegar if you want.
  • 2 limes: You'll need both the zest and juice—fresh makes it all pop.
  • 1 tablespoon ground ginger: A little warmth and big fragrance go a long way.
  • 1 cup pecans: Toast 'em, then smash them up a bit for extra crunch.
  • 4 large sweet potatoes: Go for Jewel or Hannah types, peel and slice into thick, even rounds for even cooking.
  • 1/2 cup unsalted butter: Should be soft and is divided between the pan and the sauce.
  • 1/2 cup pomegranate seeds: These juicy bites are for finishing everything off.
  • 1/2 cup canola oil: Helps you get that perfect crispy crust in the pan.

Step-by-Step How-To

Wrap It Up
Lay out all the crispy sweet potato rounds on a tray. Hit them with a big pour of the warm bourbon sauce. Add pomegranate seeds, lime zest, and the rest of your parsley on top. Dig in right away while everything's hot.
Give Potatoes A Sear
Pour your canola oil into a heavy pan and heat it up over medium-high. Fry the potato chunks (just a few at a time) about 3-4 minutes each side. You want a deep brown finish and a crisp edge. Let them drain on a paper towel.
Make Your Sauce
Mix up the last of the brown sugar, a pinch of ginger, and the bourbon in a small saucepan—keep the heat low. Once the sugar melts, stir in the rest of the butter and all the lime juice. Let it bubble away 3-4 minutes so it thickens just a bit. Stir in toasted pecans and a little parsley, keep it on low heat.
Get Potatoes Boiling
In a big pot, combine water and a hefty pinch of salt. Bring it up to a boil, drop in your sweet potato chunks, and cook them about 7-8 minutes (just poke one, it should be tender but not falling apart). Drain and pat dry, then sprinkle over some of your brown sugar, plus salt and pepper.

Smart Tricks

  • Let sweet potatoes dry fully before you pan-fry or they'll never get that crispy edge.
  • Keep an eye on your sauce, the sugar can go from golden to burnt fast.
  • Toast pecans in a dry skillet 5-7 minutes for a deeper flavor—let them cool off before chopping up.
  • If you like a thicker sauce, simmer the bourbon by itself for a bit before adding it in.
  • Add smoky spices like paprika or a sprinkle of cinnamon for holiday meals.

Switch Things Up

  • Plant-based butter totally works if you want to skip dairy. Just keep the same amount.
  • For nut-free, use pumpkin or sunflower seeds instead of pecans.
  • No bourbon? Try stirring in 3 tablespoons apple cider vinegar with a bit of vanilla instead.
  • Pairs great with roasted meats, grilled fish, or your favorite veggie side.
Sliced sweet potatoes in a skillet topped with pomegranate, nuts, and fresh green herbs. Pin it
Sliced sweet potatoes in a skillet topped with pomegranate, nuts, and fresh green herbs. | tastyhush.com

Frequently Asked Questions

→ Do you need to boil first?

Yes, it softens the inside while frying makes them crispy outside. Dry them well before frying to get perfect results.

→ Can I skip bourbon?

Sure! Swap it with apple juice or maple syrup plus a little vanilla for a similar flavor combo without the alcohol.

→ What's the point of toasting pecans?

Toasting boosts their flavor by bringing out natural oils. It creates a deeper taste for the dish overall.

→ How do I keep sugar from burning?

Use low heat and keep a close eye while making the sauce. Sugar burns fast, so watch it carefully.

→ Can I do parts ahead of time?

You can pre-boil the potatoes and prep the sauce, but fry them and finish just before eating for the best results.

Sweet Potato Dish

Sweet potatoes reimagined by Bobby Flay, featuring a rich bourbon-pecan glaze with pops of juicy pomegranate seeds.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: Maria

Category: Vegetarian

Difficulty: Intermediate

Cuisine: American

Yield: 2 Servings (One dish)

Dietary: Low-Carb, Vegetarian, Gluten-Free

Ingredients

01 3 large sweet potatoes.
02 A lime.
03 1/3 cup of whiskey.
04 1 teaspoon of powdered ginger.
05 1/4 cup of chopped pecans.
06 2 tablespoons of vegetable oil.
07 3 tablespoons of unsalted butter.
08 2 teaspoons of dried parsley.
09 1 tablespoon of fresh parsley, chopped.
10 3 tablespoons of packed brown sugar.
11 1/4 cup of pomegranate seeds.
12 2 teaspoons of regular salt.
13 1 teaspoon of freshly ground black pepper.

Instructions

Step 01

Salt a pot of water and bring it to a boil. Toss in potatoes and cook them for seven minutes. Once done, season lightly with pepper and salt, then toss with half of the brown sugar.

Step 02

Melt butter into a sizzling pan and sprinkle in ginger. Pour the whiskey and mix it up with the rest of the brown sugar. Once bubbling, squeeze in the lime and add dried parsley, pecans, and season as you like.

Step 03

Pour your oil into a pan and heat it up. Fry the sweet potatoes carefully until both sides turn golden and crispy.

Step 04

Drizzle the cooked sauce over the fried potatoes, sprinkle with pomegranate seeds, and garnish with fresh parsley leaves and a bit of grated lime skin.

Notes

  1. Keeping the sauce warm is key.
  2. Toast the pecans for extra flavor.
  3. Make sure potatoes are dry before frying them.
  4. If you'd like, reduce whiskey on its own first.
  5. Be generous while seasoning.
  6. Great as a fancy side!

Tools You'll Need

  • Pot or deep pan.
  • Cooking pan for frying.
  • Mixing bowls.
  • Measuring spoons and cups.
  • Flexible spatula.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes pecans (tree nut).
  • Contains dairy (butter).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 545
  • Total Fat: 40 g
  • Total Carbohydrate: 25 g
  • Protein: 2 g