Whiskey sweet potatoes {recipe review}

By | October 10, 2013

whiskey-sweet-potatoes-1.jpg

This is the first of two recipes that I’ll be testing and sharing from Leah Schapira and Victoria Dwek’s new cookbook, Starters & Sides Made Easy.

Yes, that’s right, whiskey! I went and put whiskey on my sweet potatoes. That’s the reason I was excited to see this recipe, actually. Because we have a bottle of whiskey in the pantry that’s been sitting there, untouched, for two years. Some friends gave it to us when they moved, and I just haven’t known what to do with it.

Here, you make a quick whiskey sauce out of the naughty stuff and some brown sugar, honey, and oil. You brush it over sweet potatoes at the mid-way point of roasting, and then…you get…

Well. Here’s where things got a little disappointing. I was waiting for the wow, but all I felt was “nice.” To me, these tasted like sweet potatoes with some extra subtle sweetness. I’m really not sure what the whiskey did.

My take-away from the recipe is more about the baking method than anything else. I loved that roasting small, skinny sweet potatoes for 20 minutes, halving them, and then roasting them for another 20 minutes yields elegant-looking, perfectly baked taters. Next time, I’ll probably stick to my usual oil and spices.

Recipe at a glance:

  • Accessible ingredients? Yes. And if you don’t keep whiskey in the house, I’m sure a neighbor would be happy to give you a tablespoon of theirs.
  • Multiple steps required? Nope. Quick and simple, just how I like it.
  • Left with lots of dirty dishes? No.
  • Taste worth the effort? Since there wasn’t much effort involved, I guess so. But I didn’t taste much beyond a little extra sweetness.
  • Make again? I’d definitely use the method again. It’s a great way to use those scrawny sweet potatoes.

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6 Comments

Dida Bomzer on October 10, 2013 at 7:27 pm.

These sound great! Have any ideas for what I could substitute for whiskey? Because I don’t have any…

Reply

Tali Simon on October 10, 2013 at 7:31 pm.

I haven’t tried this, but I’m thinking a nutty liqueur — almond or hazelnut.

Reply

Fern Sanders on October 10, 2013 at 7:40 pm.

The instructions are incorrect. Sip the whiskey while the potatoes with the other blended ingredients are baking. Both you and the potatoes will be more mellow (so will the baby).

Reply

Tali Simon on October 11, 2013 at 7:35 am.

Ohhhhhhh I knew something was off!

Reply

Alison@AliBabka on October 10, 2013 at 8:12 pm.

What could be bad? These sounds absolutely amazing

Reply

Tali Simon on October 11, 2013 at 7:35 am.

There definitely wasn’t anything bad, it was just that the flavor was pretty subtle.

Reply

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