Description
Bobby Flay’s Sweet Potato Recipe is a delightful blend of sweet and savory flavors, featuring sweet potatoes caramelized with bourbon and brown sugar, topped with pomegranate seeds for a burst of freshness.
Ingredients
Scale
- 3 nos. Sweet Potatoes
- 3 tablespoons Butter
- 3 tablespoons Brown Sugar
- 1/3 cup Bourbon
- 1 teaspoon Ground Ginger
- 1 no. Lime
- 1/4 cup Pecans
- 2 tablespoons Canola Oil
- 1/4 cup Pomegranate Seeds
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- 2 teaspoons Dried Parsley
- 1 tablespoon Freshly Chopped Parsley
Instructions
- Wash and scrub the sweet potatoes, then peel and cut them into 1-inch cubes.
- Bring a large saucepan of water to a boil, add salt, and cook the sweet potatoes for about 7 minutes until fork-tender.
- In a separate saucepan, heat brown sugar and ground ginger, then add bourbon and stir until melted.
- Drain the sweet potatoes, transfer to a bowl, and season with salt and pepper. Add half of the brown sugar mixture and mix gently.
- Heat canola oil in a frying pan and fry the sweet potatoes until golden brown on both sides, about 3-4 minutes per side.
- Transfer the sweet potatoes to a plate, drizzle with the remaining bourbon sauce, and top with pomegranate seeds and parsley.
Notes
- Don’t rush the cooking; ensure sweet potatoes are fork-tender.
- Adjust sweetness to taste by modifying the amount of brown sugar.
- Monitor oil temperature while frying to avoid burning.
- Let fried sweet potatoes rest for a minute before serving.
- Garnish generously with pomegranate seeds and parsley for visual appeal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10 grams
- Sodium: 300 mg
- Fat: 10 grams
- Saturated Fat: 4 grams
- Carbohydrates: 40 grams
- Fiber: 6 grams
- Protein: 3 grams