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
- 3nos. Sweet Potatoes
- 3 tablespoonsButter
- 3 tablespoonsBrown Sugar
- 1/3 cupBourbon
- 1 teaspoonGround Ginger
- 1no. Lime
- 1/4 cupPecans
- 2 tablespoonsCanola Oil
- 1/4 cupPomegranate Seeds
- 2 teaspoonsSalt
- 1 teaspoonBlack Pepper
- 2 teaspoonsDried Parsley
- 1 tablespoonFreshly 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.
Nutrition
- Calories: 250
- Sugar: 10 grams
- Fat: 10 grams
- Carbohydrates: 40 grams
- Protein: 3 grams