Sweet Potato Dish (Print Version)
# 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:
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.
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.
03 -
Pour your oil into a pan and heat it up. Fry the sweet potatoes carefully until both sides turn golden and crispy.
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:
01 -
Keeping the sauce warm is key.
02 -
Toast the pecans for extra flavor.
03 -
Make sure potatoes are dry before frying them.
04 -
If you'd like, reduce whiskey on its own first.
05 -
Be generous while seasoning.
06 -
Great as a fancy side!