- 3 medium sweet potatoes
- 3 sprigs fresh rosemary (1 tablespoon dried Rosemary) chopped finely
- 2 tablespoons salted butter
- 2 tablespoons Jack Daniel's® Tennessee Honey Whiskey
- 1/8 teaspoon cayenne pepper
- 2 tablespoon brown sugar
- sea salt
- McCormick® Peppercorn Medley
Directions:
Peel and cut the sweet potatoes into 1/2 inch cubes. Place in hot water and boil for 15 minutes. Drain and set aside.
Melt butter in the pan on medium high heat. Add potatoes and gently stir to coat with butter. Season with cayenne pepper, brown sugar, salt, and pepper. Turn heat to high and deglaze with one tablespoon whiskey. Cook until caramelized on the bottom, stirring sparingly so as not to smash the sweet potatoes. Once browned, flip the cubes, add another tablespoon whiskey, and finish cooking.
You can serve with more rosemary sprinkled on top or with a splash of whiskey.
Myrtle's Note: I halved the original recipe, save for the whiskey and brown sugar. Yes, I have a sweet tooth. I also put in my new love, McCormick® Peppercorn Medley and skipped the shallots since I am frankly not an onion person.
Yield: 3-4 servings
Source: http://rosemarried.com/2011/11/16/sauteed-sweet-potatoes-with-whiskey-brown-sugar-cayenne-and-rosemary/
