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Sweet Potatoes With Tequila & Lime

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Ingredients
  Butter/Margarine 3⁄4 Pound (1 1/2 Cups)
  Sweet potatoes/Yams 4 Pound
  Sugar 1⁄4 Cup (4 tbs)
  Tequila 1⁄4 Cup (4 tbs)
  Lime juice 2 Tablespoon
  Lime wedges 4 (Or Halves)
  Salt To Taste
  Pepper To Taste
Directions

Put a rimmed metal baking pan (about 12 by 17 inches) on 2 burners over medium heat; add butter and stir until melted.
Set aside.
Peel potatoes; then shred, using a food processor or coarse holes of a grater.
At once, mix with butter in pan, then sprinkle with sugar.
Cook over medium heat on the 2 burners, uncovered, until potatoes begin to caramelize and look slightly translucent, about 15 minutes.
Turn occasionally with a wide spatula, taking care not to mash or break up shreds.
Stir in tequila (if used) and lime juice.
Cook, stirring, for about 3 more minutes.
Season to taste with salt and pepper.
If made ahead, cover and refrigerate until next day; 15 minutes before serving, return covered pan to 2 burners over medium-low heat to warm.
Stir occasionally.
Pour sweet potatoes into a bowl; garnish with lime wedges.

Recipe Summary

Course: 
Wine And Drink

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