Whiskey-braised sweet potatoes

Photo by Cathy Cleary

From The Southern Harvest Cookbook: Recipes Celebrating Four Seasons by Cathy Cleary, to be released from Arcadia Publishing in January

Serves 4–6

¼ cup plus 2-3 tablespoons whiskey or bourbon, divided
1½ cups water
3 tablespoons butter
2 tablespoons packed brown sugar
½ teaspoon salt
½ teaspoon chipotle pepper puree (optional)
¼ teaspoon ground nutmeg
6 cups (2 pounds) peeled and cubed (1-inch) sweet potatoes
1 teaspoon cornstarch
½ cup toasted pecans (optional)

In a wide-bottomed sauce pot, combine ¼ cup whiskey, water, butter, brown sugar, salt, chipotle and nutmeg. Bring to a simmer and add sweet potatoes. Spread potatoes so that they are all at least partially submerged in liquid. Cook uncovered at a low simmer for about 20 minutes. Test a potato to make sure they are cooked through. If they need additional cooking time, cover and simmer five to 10 more minutes. Mix 2 tablespoons of whiskey with cornstarch, add to simmering sweet potatoes and stir until thickened. Taste and add additional 1 tablespoon of whiskey, to taste. Sprinkle with toasted pecans before serving.

About Gina Smith
Gina Smith is the Mountain Xpress Food section editor and writer. She can be reached at gsmith@mountainx.com.

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