If you’re still putting the finishing touches on your Thanksgiving menu, this is one dish you’ll want to make room for come Turkey Day. Chef-in-residence Bobby Flay always has a place on his table for these sweeter-than-sweet bourbon glazed sweet potatoes. A splash of fresh lime juice and zest adds some much needed citrus to cut the sweetness, plus you get a nice crunch from fresh pomegranate arils.
Watch Bobby make his sweet potatoes now:
Then, get the recipe:Print
- 3 large sweet potatoes, peeled and cut into 1-inch-thick rounds
- Kosher salt and freshly ground black pepper
- 3 tablespoons brown sugar, divided
- 1/3 cup bourbon
- 1 teaspoon ground ginger
- 3 tablespoons unsalted butter
- Juice and zest of 1/2 a lime, divided
- 2 tablespoons canola oil
- 1/4 cup pecans, toasted and coarsely chopped
- 1/4 cup fresh flat leaf parsley, roughly chopped
- 1/4 cup pomegranate seeds
- Place the sweet potatoes in a medium saucepan and cover with a few inches of cold water. Add 1 tablespoon of salt and bring to a boil. Cook until the potatoes are fork tender, about 6 to 7 minutes. Drain the potatoes and transfer to a large bowl. Season with salt and pepper and 1 tablespoon of brown sugar.
- While the potatoes are cooking, combine the bourbon, 2 tablespoons of brown sugar, and ginger in a medium sauté pan and carefully cook over medium heat until the sugar dissolves and the alcohol cooks out. Once the sauce starts to reduce, about 5 minutes, stir in the butter and continue cooking until smooth, syrupy, and combined. Stir in lime juice and season with salt and pepper. Set aside.
- Heat 2 tablespoons of oil in a large sauté pan over a medium-high heat until it begins to shimmer. Add the drained and seasoned potatoes to the pan in an even layer, working in batches if necessary. Cook until the underside of the potatoes caramelize and become golden brown, about 4 minutes. Carefully flip the potatoes and continue cooking for another 4 to 5 minutes until fully golden brown and caramelized. Transfer the sweet potatoes, using a slotted spoon or tongs, to a large platter.
- To finish the bourbon sauce, add the pecans and parsley and swirl the pan until combined. Spoon the sauce over the sweet potatoes and garnish with pomegranate seeds and lime zest.