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Bobby Flay's twist on sweet potatoes creates pure magic on your plate. Each tender round is perfectly charred outside yet creamy inside enhanced with a bourbon-kissed caramel sauce studded with crunchy pecans and bright pomegranate jewels. This dish transforms the humble sweet potato into something truly spectacular.
The Perfect Balance
What makes this recipe shine is its beautiful harmony of flavors and textures. The natural sweetness of the potatoes meets bourbon's warmth while lime and pomegranate add fresh bright notes. It's simple enough for everyday cooking yet impressive enough for your holiday table.
Your Ingredient List
- 4 large sweet potatoes: Choose firm Jewel or Hannah variety peel and cut into 1-inch rounds uniform size ensures even cooking.
- 1/2 cup unsalted butter: Room temperature divided between cooking and sauce.
- 1/3 cup dark brown sugar: Split use 2 tablespoons for potatoes remainder for sauce.
- 1/4 cup bourbon: Choose a quality bourbon you would drink substitute with apple cider vinegar if needed.
- 1 tablespoon ground ginger: Fresh and fragrant adds warmth.
- 2 limes: Need both juice and zest use fresh not bottled.
- 1 cup pecans: Toast then roughly chop for texture.
- 1/2 cup canola oil: For achieving that perfect golden char.
- 1/2 cup pomegranate seeds: Fresh and plump for garnish.
- Salt and pepper: To taste kosher salt preferred.
- 1/4 cup fresh parsley: Finely chopped adds color and freshness.
Step-by-Step Instructions
- Start with Sweet Potatoes
- Fill large pot with salted water bring to boil. Add sweet potato rounds cook 7-8 minutes until just tender when pierced. Drain thoroughly pat dry with paper towels. Season with 2 tablespoons brown sugar salt and pepper.
- Create Your Sauce
- In a saucepan combine remaining brown sugar ginger and bourbon over low heat. Once sugar dissolves add 1/4 cup butter and lime juice. Simmer 3-4 minutes until slightly thickened. Stir in toasted pecans and 2 tablespoons parsley keep warm.
- Pan Roast Potatoes
- Heat canola oil in large cast iron skillet over medium-high heat. Work in batches frying potato rounds 3-4 minutes per side until deep golden brown and crispy. Transfer to paper towel-lined plate.
- Final Assembly
- Arrange charred potatoes on serving platter. Drizzle generously with warm bourbon sauce. Sprinkle with pomegranate seeds lime zest remaining parsley. Serve immediately while warm.
Keys to Success
- Ensure sweet potatoes are completely dry before frying excess moisture prevents proper charring.
- Watch sauce carefully while simmering sugar can burn quickly.
- Toast pecans in dry skillet 5-7 minutes until fragrant let cool before chopping.
- Reduce bourbon separately if thicker sauce desired.
- Add warming spices like cinnamon or paprika during holidays.
Make It Your Own
- For dairy-free version use plant-based butter maintain same measurements.
- Replace pecans with pumpkin or sunflower seeds if nut allergies present.
- Substitute bourbon with 3 tablespoons apple cider vinegar plus 1 teaspoon vanilla.
- Excellent alongside roasted meats grilled fish or vegetable medley.
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Frequently Asked Questions
- → Why boil before frying?
Boiling ensures the potatoes are tender inside while frying creates a crispy exterior. Let them dry well before frying to achieve perfect browning.
- → Can I make this without bourbon?
Yes, substitute apple juice or maple syrup mixed with a splash of vanilla extract for similar depth of flavor without alcohol.
- → Why toast the pecans?
Toasting brings out the nuts' natural oils and enhances their flavor, adding another layer of depth to the sauce.
- → How do I prevent sugar from burning?
Keep heat low when making the sauce and watch carefully. Sugar can go from caramelized to burnt very quickly.
- → Can I make components ahead?
Boil potatoes and make sauce ahead, but fry and assemble just before serving for best texture and presentation.