Bourbon Sweet Potato Brulee Food

BRULEE SWEET POTATO

Steps:

• Preheat the oven to 400 degrees F.
• Prick each sweet potato 7 or 8 times with a fork, then place the potatoes on a nonstick baking sheet.
• Bake until very tender at the center and the skins are starting to wrinkle, 50 to 60 minutes. Remove from the oven and split the potatoes down the center to open.
• Whisk together the cinnamon, vanilla extract and 2 teaspoons water. Brush the centers of the potatoes with the liquid. Cool completely in the refrigerator, about 2 hours.
• When ready to serve, open the potatoes like a book and sprinkle each with 1 tablespoon coconut sugar. Using a kitchen torch, brulee the sugar until it melts and turns an even darker, almost black color. Allow to cool for 2 to 3 minutes, so the sugar firms up and becomes a tasty little crackle. Serve immediately.

BOURBON-SWEET POTATO BRULEE

Steps:

• Preheat the oven to 400 degrees F.
• Pierce the sweet potatoes all over with a fork, and then bake on a shallow baking pan until soft, about 1 hour (no need to wrap in foil). Remove the potatoes to cool. Lower the oven temperature to 325 degrees F.
• While the potatoes are cooling, whisk together the cream, brown sugar, bourbon, salt, and nutmeg. (You could also add cinnamon, though it may suggest pumpkin pie flavors and will over shadow the smoky bourbon flavor.)
• Peel the potatoes, and then cut into 2-inch pieces and mash until very smooth. Add the mashed potatoes to the cream mixture and whisk well to thoroughly combine.
• Pour the mixture into a 2-quart flameproof baking dish and bake 40 to 45 minutes. The custard will be firm but not dry looking when done.
• When ready to serve, evenly sprinkle the turbinado sugar over the top. Position the blowtorch flame just above the sugar and move the flame back and forth in rows until the entire top is slightly burnt. Let stand until the sugar hardens, about 4 to 5 minutes, and then serve. (No blowtorch? Run the dish under the broiler, 4 inches from the flame, about 5 to 8 minutes.)

BOURBON SWEET POTATOES

Steps:

• Preheat oven to 350 degrees. Arrange sweet potatoes in a 9-by-13-inch baking dish. Add sugar and bourbon and toss to combine; season with salt and pepper. Bake until sweet potatoes are tender and glazed, 1 to 1 1/2 hours, tossing every 30 minutes. Stir in butter before serving.

BOURBON SWEET POTATOES (YAMS)

Steps:

• In a skillet, brown the pecans (can also be done in the oven).
• In a big pot, boil the yams for 12 minutes with water just covering them.
• After 12 minutes, drain the water and replace with ice cold water to stop the cooking--peel and slice the potatoes.
• In a big pan melt the brown sugar and butter together until saucy.
• Add the bourbon and optionally flambé.
• Add heavy cream, blend together.
• Add the sliced yams to the pan and mix around with the sauce.
• Add the pecans and mix together while heating for a little bit, but not to cook the yams completely.
• Pour everything into a casserole dish and heat in the oven at 375° for 25 minutes or until potatoes are cooked.

KENTUCKY BOURBON SWEET POTATOES

Steps:

• Arrange sweet potatoes in an oblong baking dish.
• Combine sugar, butter, bourbon, and vanilla in a large saucepan and heat to a boil.
• As soon as the sauce comes to a boil, pour it over the sweet potatoes.
• Bake at 350 degrees for 30-40 minutes or until sweet potatoes are soft.

SWEET POTATO CRèME BRûLéE

Steps:

• Heat oven to 325°F. Butter 10-inch quiche dish.* In medium bowl, mix mashed sweet potato, 1/4 cup brown sugar and the lemon juice. Spoon mixture into quiche dish.
• In 2-quart saucepan, stir together whipping cream, granulated sugar, egg yolks and vanilla. Cook over medium-low heat about 15 minutes, stirring frequently, until hot (do not boil). Pour over sweet potato mixture. Place dish in shallow pan. Place pan in oven. Pour enough boiling water into pan to depth of 3/4 inch (about halfway up side of dish).
• Bake 1 hour or until knife inserted in center comes out almost clean. Carefully remove dish from water. Cool on cooling rack. Cover; refrigerate at least 8 hours.
• Set oven control to broil. Sprinkle custard with 1/3 cup brown sugar; place dish in 15x10x1-inch pan. Broil with top 4 to 6 inches from heat 3 to 5 minutes or until sugar is melted. Let stand 5 minutes before serving.

SWEET POTATO CREME BRULEE

Steps:

• Heat oven to 300 degrees F.
• Place the Bruce's® Yams Cut Sweet Potatoes in a bowl and remove any fibers. Using a hand held beater, whip until yams are creamy and contain no lumps; set aside.
• Place the cream in a heavy saucepan and slowly bring to a simmer; remove from heat and cool 5 minutes.
• In a separate bowl, combine the brown sugar, egg yolks and brandy. Whisk mixture until smooth and the brown sugar has dissolved.
• Temper the cream into the eggs by slowing adding it into the bowl while constantly whisking. This process should be done slowly, in order to not cook the eggs.
• Fold in whipped sweet potatoes then strain the custard through a fine-mesh sieve into a clean container. Ladle the egg mixture into 4 ramekins, leaving 1/4 inch at the top.
• Place the ramekins in a large, glass baking dish and place in oven. Carefully pour boiling water into the baking dish until it reaches halfway up the sides of the ramekin.
• Bake for 35 minutes or until custards are almost completely set. Turn off the oven and let sit undisturbed for 10 minutes. Carefully remove baking dish from oven and allow ramekins to cool completely in the water bath.
• Transfer to the refrigerator and chill for 5 hours.
• Remove custards from the refrigerator 15 minutes before you want to serve them. Sprinkle the tops evenly with the granulated sugar and brulee the tops with a small confectioner's torch or place under the broiler for 2-3 minutes until the sugar has caramelized. Garnish with whipped cream and maraschino cherries before serving, if desired.