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.

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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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