Wednesday, January 16, 2013

Bourbon Sweet Potato Tots

3 sweet potatoes
1/4 cups heavy cream
1 Tablespoon fresh lemon juice
1/2 teaspoon freshly grated lemon zest
salt & pepper
1/3 cup bourbon
1/4 cup dark brown sugar



Prick sweet potatoes with a fork and bake at 450 for 1 hour, until tender, let them cool about 20 minutes
Peel sweet potatoes and put into a bowl, combine with cream, lemon, salt & pepper and blend
Heat bourbon and brown sugar on the stove let sugar dissolve and add into sweet potato mixture

Put sweet potato mash in the fridge overnight




Sweet potato mash
oil
breadcrumbs or pecans or pretzels 

Form sweet potato mash into balls, roll in breadcrumbs (I used pretzels I put in the food processor because that's what I had on hand), heat oil in a pan on the stove over high, when it's hot add the coated balls to brown them. 
Too many? put them in the fridge or freezer and re-heat in the oven when you're ready to eat them. 





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