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Chef Flay's take on sweet potatoes works wonders at the dinner table. The rounds come out with a beautiful char on the outside while staying soft and creamy inside, all topped with a boozy caramel that's loaded with crunchy pecans and tart pomegranate seeds. This dish really takes sweet potatoes to a whole new level.
Wonderful Taste Harmony
The magic of this dish comes from how well everything works together. Sweet potatoes bring natural sugars that play off the warmth of bourbon, while the lime and pomegranate add a burst of freshness. You can make it for a regular weeknight meal but it's fancy enough for special occasions too.
What You'll Need
- 4 large sweet potatoes: Go for solid Jewel or Hannah types, skin removed and sliced into 1-inch circles so they all cook the same way.
- 1/2 cup unsalted butter: Left out to soften, used partly for cooking and partly for the sauce.
- 1/3 cup dark brown sugar: You'll use 2 tablespoons for the potatoes and the rest goes in the sauce.
- 1/4 cup bourbon: Pick something you'd actually drink, or swap in apple cider vinegar if you don't want alcohol.
- 1 tablespoon ground ginger: Makes everything smell amazing and adds heat.
- 2 limes: You'll need the juice and the outer skin, so grab fresh ones.
- 1 cup pecans: Heat them up first then break them into chunks.
- 1/2 cup canola oil: This helps get that nice golden outside.
- 1/2 cup pomegranate seeds: Juicy ones work best for the topping.
- Salt and pepper: Add to your liking, kosher salt works best.
- 1/4 cup fresh parsley: Cut up small to add some green and freshness.
Cooking Directions
- Prep Your Potatoes
- Get a big pot of salty water boiling. Toss in your sweet potato rounds and let them cook about 7-8 minutes until you can stick a fork in them easily. Drain well and pat them dry with paper towels. Sprinkle with 2 tablespoons brown sugar, salt and pepper.
- Whip Up The Sauce
- Mix the leftover brown sugar with ginger and bourbon in a small pot over low flame. When the sugar melts down, add 1/4 cup butter and lime juice. Let it bubble gently for 3-4 minutes until it thickens a bit. Mix in the warm pecans and 2 tablespoons parsley, and keep it warm.
- Get Potatoes Golden
- Pour canola oil into a big cast iron pan over medium-high heat. Cook potato slices in small groups, about 3-4 minutes each side until they're deep golden and crispy. Put them on paper towels after cooking.
- Put It All Together
- Lay out your crispy potatoes on a nice plate. Pour the warm bourbon mixture all over them. Scatter pomegranate seeds, lime zest and the rest of the parsley on top. Serve right away while everything's still warm.
Tips For Best Results
- Make sure the sweet potatoes are totally dry before they hit the hot oil or they won't get that nice crust.
- Don't walk away from the sauce while it's cooking down, as the sugar can burn in seconds.
- Heat your pecans in a dry pan for 5-7 minutes until they smell good, then let them cool before chopping.
- If you want thicker sauce, let the bourbon cook down on its own first.
- During the holidays, try adding some cinnamon or paprika for extra flavor.
Customization Ideas
- If you can't do dairy, swap in the same amount of plant-based butter instead.
- For folks with nut allergies, try pumpkin or sunflower seeds instead of pecans.
- No bourbon? Mix 3 tablespoons of apple cider vinegar with a teaspoon of vanilla extract.
- These sweet potatoes taste great next to any meat, fish, or a bunch of roasted veggies.
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Frequently Asked Questions
- → Why is boiling important first?
Boiling softens the potatoes so the insides stay creamy while the frying step crisps the outside. Pat them dry for best results.
- → Can bourbon be skipped or swapped?
Sure! Try replacing it with a mix of apple juice and a splash of vanilla—or even maple syrup—for great flavor without the alcohol.
- → What makes toasted pecans better?
Toasting gives pecans a deeper, nuttier taste by releasing natural oils. It really brings that crunch to the next level.
- → How can I avoid burnt sugar?
Keep the heat gentle and stir often when making the sauce. Burnt sugar sneaks up fast, so keep an eye on it!
- → Can some parts be prepped early?
Yes, boil the potatoes and mix up the sauce ahead of time. Then fry and assemble when you're ready to serve, for the crispiest texture.