We love when you share recipes with us. Especially when it's one of your favorites. This recipe is from Mia who is great about sharing recipes and inspirations from her weekly deliveries on her Twitter feed. Recently she posted about the candied sweets she makes time and again with great success. I scanned the ingredients - maple syrup, booze and butter. Okay, I'm in.
Wow...did the kitchen smell good while making this dish. The maple syrup, booze and butter roil together and cast off a delicious perfume before it's time to dump in the sweet potatoes for a glistening bath in this unctuous combination. And guess what...it's low fat! Only 2 tablespoons of butter. You'd never know it by the richness of the finished product. Give it a try...it might be your new favorite Thanksgiving dish.
Here is Mia's recipe with my notes in parenthesis.
Candied Sweet Potatoes
- a bunch of sweet potatoes -I used a pasta pot full of them, so probably 8-10 small ones. (In the WGG test kitchen, we used six medium sweet potatoes)- 1 cup of maple syrup- 2 tbsp butter- 1/2 cup brandy/bourbon/jack daniels; I've even used triple sec! Dark rum might be a nice flavor, too. (I used Goslings Bermuda Black Rum...delicious!)- 1/2 to 1 cup of chicken broth Peel and chop the sweet potatoes into quarters (1/8s if its a big one). Cover in a pot with water, bring to a boil with a lid and wait about 20 minutes until they're easily speared with a knife - but not too mushy Drain potatoes, in the same pan, melt butter and add the syrup and stir til combined. Add the liquor and simmer a few minutes until alcohol smell dissipates (about 2-3 minutes). Add potatoes and stir until coated; slowly add the chicken broth when the potatoes look too dry. The potatoes will retain most of their shape as you stir and will slowly "mash" themselves - unless you like them really smooth, don't stir too much. Cook on low for 20 minutes, stirring occasionally, adding broth when needed. Serve hot then, or, take leftovers, put them into a pan and top with marshmallows and bake to reheat for a classic sweet potato casserole! (We added a bit of salt to the finished product, some lemon zest (about 1/2 a lemons worth) and garnished it with toasted hazelnuts. Delicious! The quantity we made serves 6 to 8)