Sweet potato, bourbon, bacon and butter mash

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Sweet potatoes

600 g sweet potatoes
Peel the sweet potatoes, cut into 2 cm thick slices and put into the plastic perforated cooking tray.
Place the cooking tray on the hardened glass dish in the cold cooking space. Steam.
Power-Steaming 100°C for 16 Mins

Preparation

3 rashers of bacon, cut into thin strips, lightly fried
½ TL butter
9 sheets of sage, chopped, pan-fried in butter
¾ dl milk
2 tbsp brown butter
1 tbsp bourbon
Pepper
Salt
Transfer the steamed sweet potatoes to a bowl. Mash with a potato masher and mix in the other ingredients.

Tips

  • The bourbon can be substituted with any other kind of whisky.
  • For the brown butter: cut the butter into evenly sized pieces, put into a pan and melt over a medium heat, stirring constantly. Remove from the heat as soon as the butter turns brown and pour into a small bowl.
  • Hardened glass dish
  • Plastic perforated cooking tray ⅓ GN, depth 52 mm
Quantity Ingredient
¾ dl milk
½ TL butter
2 tbsp brown butter
1 tbsp bourbon
3 rashers of bacon
Pepper
9 sheets of sage
600 g sweet potatoes
Salt

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