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Chef Flay's unique approach to sweet potatoes works absolute wonders on your dinner table. Every soft disc comes with a perfectly seared exterior and velvety center, enhanced by a bourbon-infused sweet sauce dotted with toasty pecans and vibrant pomegranate bits. This creation elevates an ordinary root vegetable into something downright extraordinary.
Delightful Harmony
The standout quality of this dish is how the elements play together so well. Sweet potatoes' natural sugars complement the warm bourbon notes while the lime and pomegranate add zesty brightness. You can whip it up for a weeknight meal but it's fancy enough for your holiday spread too.
What You'll Need
- 4 large sweet potatoes: Pick sturdy Jewel or Hannah types, remove skin and slice into 1-inch rounds so they all cook the same.
- 1/2 cup unsalted butter: Left out till soft, split between cooking and making sauce.
- 1/3 cup dark brown sugar: Use 2 tablespoons for the potatoes and save the rest for sauce.
- 1/4 cup bourbon: Go for something you'd actually drink, or swap with apple cider vinegar if you want.
- 1 tablespoon ground ginger: Must be aromatic and zingy for proper warmth.
- 2 limes: You'll want both pulp juice and outer skin, skip the pre-bottled stuff.
- 1 cup pecans: Heat them first then break into chunks for better mouth-feel.
- 1/2 cup canola oil: This helps get that lovely golden crust.
- 1/2 cup pomegranate seeds: Juicy and bright for the final touch.
- Salt and pepper: Add to your liking, kosher salt works best.
- 1/4 cup fresh parsley: Cut very small to add color and fresh flavor.
Simple Cooking Method
- Prep Your Potatoes
- Get a big pot of salty water boiling. Toss in the sweet potato circles and cook about 7-8 minutes until they give slightly when poked. Drain well and wipe dry with paper towels. Sprinkle with 2 tablespoons brown sugar plus some salt and pepper.
- Mix Up Your Topping
- Put the leftover brown sugar with ginger and bourbon in a small pot over gentle heat. When sugar melts, add 1/4 cup butter and squeeze in lime juice. Let bubble 3-4 minutes until it gets a bit thick. Mix in warm pecans and 2 tablespoons parsley, then set aside.
- Get Them Crispy
- Pour canola oil into a big cast iron pan over medium-high flame. Cook potato slices in groups, letting them sizzle 3-4 minutes each side until they turn deep gold with crispy edges. Move to paper towels when done.
- Put It All Together
- Place your crispy potato rounds on a nice serving dish. Pour the warm bourbon mixture all over. Scatter pomegranate seeds, lime zest and remaining parsley on top. Bring to the table right away while still warm.
Smart Tips
- Make sure potatoes have no water drops before frying or they won't get that nice sear.
- Keep an eye on your sauce as it bubbles since sugar turns bitter fast if burned.
- Brown your pecans in a dry pan for 5-7 minutes until they smell nutty, let them cool before chopping.
- Simmer bourbon alone first if you want a thicker sauce.
- Try adding warm spices like cinnamon or paprika during the holiday season.
Quick Swaps
- For no dairy needs, swap in plant butter keeping the same amounts.
- Got nut allergies? Try pumpkin or sunflower seeds instead.
- No bourbon? Mix 3 tablespoons apple cider vinegar with 1 teaspoon vanilla.
- Goes great with any meat, grilled fish or a bunch of roasted veggies.
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Common Questions
- → Why boil the potatoes first?
It makes the inside soft while frying makes the outside crispy. Let them dry fully before frying for the best result.
- → Can I leave out the bourbon?
Sure! Use apple juice or maple syrup with a splash of vanilla to get a similar depth of flavor without alcohol.
- → Why toast pecans before adding them?
Toasting enhances the natural oils and boosts the flavor, making the sauce taste even better.
- → How do I avoid burning the sugar?
Cook on low heat and watch closely—it caramelizes quickly and can burn in seconds.
- → Can parts of the dish be made ahead?
Yep! Boil the potatoes and prep the sauce early. Save the frying and final assembly for right before serving to keep them crispy.