Servings: 4 people
In a pot, combine sweet potatoes, 2 cups of water, cinnamon, piloncillo, star anise, clove, whiskey, and salt. Bring to a boil then reduce to simmer and let cook for about an hour or until sweet potato is very soft and liquid is reduced and thickened
Serve with syrup spooned over the sweet potato
- If the liquid is still runny when sweet potatoes are cooked, remove the sweet potatoes and continue cooking the liquid until it is reduced to more syrup-like consistency
- Reserve any unused syrup and use on pancakes and waffles or as a glaze for roasted vegetables. It's absolutely addictive.
- Key is making sure the sugar dissolves fully when making the syrup. Be sure to use adequate amounts of water, not only to cook/boil the sweet potatoes but to completely dissolve the sugar which ensures the syrup won't break down
- It's likely that sweet potatoes will be done cooking before syrup in finished. If so remove the sweet potatoes and continue cooking the syrup down to remove excess water and reduce syrup to proper consistency
- If you don't have access to piloncillo (it's worth the time if you can find it) use brown sugar vs. white as the brown version has some bitterness and more complex flavor with the molasses presence.
Serving: 0g | Calories: 56kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 613mg | Potassium: 190mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8016IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
Subscribe To My YouTube Channel for full length recipe videos. Click the bell icon to be notified when I post new videos.
My YouTube Channel