Sweet potato, bourbon and bacon mash

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Preparation

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
3 rashers of bacon
½ TL butter
9 sheets of sage
75 ml milk
2 tbsp butter, brown
1 tbsp bourbon
Pepper
Salt
Dry-fry the thin bacon strips in a frying pan.
Chop the sage. Melt the butter and fry the sage.
Transfer the steamed sweet potatoes to a bowl. Mash with a potato masher and mix in the other ingredients. Season with salt and pepper.

Tips

  • The bourbon can be substituted with any other kind of whisky.
  • To make 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
600 g sweet potatoes
Pepper
½ TL butter
2 tbsp butter
9 sheets of sage
Salt
75 ml milk
3 rashers of bacon
1 tbsp bourbon

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