2 large, evenly shaped sweet potatoes, thinly sliced
½ cup bourbon whiskey
½ cup heavy cream
1 tablespoon cinnamon
½ tsp salt
½ tsp chipotle chili powder
½ tsp ancho chili powder
½ tsp cloves
½ tsp nutmeg
½ tsp allspice
½ galangal root powder
1 tsp black mustard seeds
Preheat oven to 375 degrees. Whisk cream and whisky, then whisk in
spices. In a large baking dish, arrange
the potatoes in an overlapping concentric circle, building upwards into the
middle. Pour Spiced cream over top. Bake covered with foil for 20 minutes, then
uncovered for 20 more or until sweet potatoes are tender when pierced with a
fork. If they dry out during baking, add
more whiskey. Liquor makes everything
better. This can also be made a day or
two prior and refrigerated until the big moment. Which makes it ideal for potlucks as
well.
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