Dec 26 2007
Best. Sweet Potatoes. EVER.
For Christmas dinner, my Aunt made, among other things, a really delicious and unique sweet potato dish. I just had to ask her how she made it, and I was quite surprised by the ingredients. In a large, deep cast-iron skillet, she placed thick slices of baked and cooled sweet potatoes, a few tablespoons of butter, and then…
Equal parts fresh squeezed orange juice and Grand Marnier! She brought it up to a boil and then let it simmer for about an hour, spooning the sauce up over the top of the potatoes but not turning or stirring them. They were SO GOOD. I don’t usually buy liquor, but I might just have to make an exception and get some Grand Marnier so I can make these!
One thing I love is sweet potato. One thing I really love is alcohol. hehe j/k but this really does sound delicious
Sweet Potatos are just so incredibly healthy for you…check out my post on the health benefits of Sweet Potatos..you’ll be amazed!!
But how much liquid? Are the potato slices completely covered? I’m guessing there’s a lot of liquid if you have to let it boil for one hour, but then you write to spoon the liquid over the potatoes. Is that at the end of the hour, when most of the liquid has reduced?
Boy, I’ve cooked and read enough recipes in my life to know that your aunt must indeed make the fantastic sweet potatoes. Grand Marnier and orange juice is what the best French chefs use in their recipes!
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Those are really good questions-I didn’t see her pour the liquid in, but there was enough to come about halfway up the sides of the sweet potato slices, and she kept the flame low enough that the liquid bubbled slightly but didn’t boil away. By the time we sat down to eat, there was very little liquid left. I hope you try the recipe!