Rebecca’s Sweet Potato Crowns — Cars 108 Recipe of the Week
With Thanksgiving right around the corner, many are looking for ways to reinvent the standard Turkey Day ingredients. Rebecca’s Sweet Potato Crowns w/ Honey Bourbon Glaze are a perfect example of how to replace what would otherwise be just another bowl of orange mush on the table.
You will need:
- 1 ½ pounds of sweet potatoes
- 1 Shallot (finely diced)
- 1 tsp. Olive Oil
- 1 oz. Bourbon
- 1 to 1 ½ oz. Honey
Peel, boil, and mash sweet potatoes as normal. Add butter for a creamier consistency, but not too much as you need the potatoes to be able to stand on their own. Place potatoes in pastry bag with a star tip and pipe small crowns on a greased baking sheet. Bake for 3 to 4 minutes until slightly browned on top. Be careful and watch, as these will burn quickly.
Heat oil in sauté pan and add shallots. Cook until slightly caramelized, and deglaze the pan with the bourbon. (It will flame as the alcohol will burn off). Add in the honey. Let come to a slight boil and reduce a little. Add in 2-3 pats of butter, let melt and turn heat off. Add in the parsley, and drizzle over the completed crowns (yields: 10-15 crowns). Serve this with your favorite stuffing, turkey, and the rest of the fixins. Happy Thanksgiving!
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