Description
Sweet & Savory Bobby Flay Sweet Potatoes
These sweet potatoes are all about bringing bold fall flavors to your plate, any time of year! Bobby Flay’s recipe features perfectly caramelized sweet potatoes paired with a delicious bourbon sauce, toasted pecans, and a hint of ginger and lime. The sweet and spicy combo makes these a versatile side dish for any dinner – whether you’re serving roasted chicken, salmon, or going all vegetarian with a side of greens. Try it out, and let your taste buds explore these delightful flavors!
3 large sweet potatoes, peeled & cut into 1-inch rounds
3 tbsp unsalted butter
3 tbsp brown sugar
⅓ cup bourbon
1 tsp ground ginger
Juice & zest of 1 lime
¼ cup pecans, toasted & chopped
2 tbsp canola oil
¼ cup pomegranate seeds
2 tsp salt
1 tsp black pepper
2 tsp dried parsley
1 tbsp freshly chopped parsley
Directions:
1. Boil sweet potatoes in salted water until tender.
2. Mix with salt, pepper, & half the sugar.
3. In a saucepan, melt the rest of the sugar with ginger, bourbon & butter, then add lime, pecans, & parsley.
4. Fry sweet potatoes till golden. Drizzle with sauce & top with pomegranate seeds.
Prep Time: 15 min
Kcal: 545 per serving
Step-by-Step Guide
1. Prep & Boil: Peel sweet potatoes and slice into 1-inch thick rounds. Bring a large pot of salted water to a boil. Add potato rounds and boil for 8-10 minutes, until just fork-tender. Drain well and pat dry.
2. Season Potatoes: In a large bowl, toss the warm, dried potato rounds with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 tablespoon of the brown sugar until evenly coated.
3. Make the Sauce: In a small saucepan over medium heat, melt the butter with the remaining 2 tablespoons of brown sugar. Stir until dissolved. Carefully add the bourbon (it may flame briefly) and ground ginger. Simmer for 3-4 minutes until slightly thickened. Remove from heat and stir in lime juice, half the lime zest, and the dried parsley.
4. Fry & Crisp: Heat canola oil in a large skillet over medium-high heat. Add sweet potato rounds in a single layer, working in batches. Fry for 3-4 minutes per side until deeply golden and caramelized.
5. Assemble: Arrange fried sweet potatoes on a serving platter. Drizzle generously with the warm bourbon sauce. Top with toasted chopped pecans, pomegranate seeds, fresh parsley, and the remaining lime zest.
Serving Suggestions
This dish shines as a centerpiece side. For a hearty meal, pair with a simple roasted chicken or herb-crusted pork chops. The sweet and savory profile also complements pan-seared salmon or maple-glazed ham beautifully. For a vegetarian feast, serve alongside garlicky sautéed kale or a wild rice pilaf. Garnish with extra fresh herbs for a vibrant finish.
How-to Summary
Boil seasoned sweet potato rounds until tender, then pan-fry until golden. Simultaneously, create a reduction sauce by simmering butter, brown sugar, bourbon, and ginger, finishing with lime. Drizzle the sauce over the crispy potatoes and garnish with pecans, pomegranate seeds, and fresh herbs.
Frequently Asked Questions
Can I make this recipe without bourbon? Yes. Substitute the bourbon with an equal amount of apple cider or orange juice mixed with 1/2 teaspoon of vanilla extract for depth.
How do I prevent the sweet potatoes from getting mushy? The key is to boil them only until just tender (a fork should meet slight resistance) and to dry them thoroughly before frying. This ensures a crispy exterior.
Can I prepare components ahead of time? Absolutely. Boil and season the potatoes up to a day ahead. Store covered in the fridge. Make the sauce and reheat gently before serving. Fry the potatoes just before serving for best texture.
What’s the best way to toast pecans? Spread them on a dry baking sheet and toast in a 350°F oven for 5-8 minutes, or in a dry skillet over medium heat for 3-5 minutes, until fragrant.
Is there a non-alcoholic substitute for bourbon? Use a bourbon-flavored extract (a few drops diluted in water) or a combination of maple syrup and a dash of apple cider vinegar to mimic the complex sweetness.
Common Mistakes to Avoid
- Over-boiling the potatoes: This leads to a mushy texture that will fall apart during frying.
- Not patting the potatoes dry: Excess moisture will cause oil to splatter and prevent proper caramelization.
- Crowding the skillet: Frying in batches is essential. Crowding steams the potatoes, making them soggy instead of crispy.
- Adding fresh parsley to the hot sauce: Stir fresh herbs in at the very end or use as a garnish to preserve their color and flavor.
Conclusion
Bobby Flay’s Sweet Potatoes masterfully balance sweet, savory, and spicy notes for a truly unforgettable side dish. While the process has specific steps, avoiding common pitfalls like over-boiling ensures perfect texture. The bourbon sauce, crunchy pecans, and bright pomegranate create a symphony of flavors and textures that will elevate any meal. This recipe is a guaranteed way to bring restaurant-quality flair and bold fall flavor to your home table.