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Southern Lights Bistro: Pineapple Ginger Sweet Potatoes & Tequila Gravy

9:46 AM, Nov 16, 2013   |    comments
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Recipe submitted by: Chef John Drees

Pineapple Ginger Sweet Potatoes

2# Sweet Potatoes

2 Tab. Butter

1 Tab. Pickled Ginger

12 oz. pineapple juice

¼ tea. Cinnamon

¼ Cup Brown Sugar

Pinch of Salt

Peel Sweet Potatoes and cut into ¾ inch thick Wheels.  Melt butter in a skillet over medium heat. Add the Sweet potatoes, Ginger and Cinnamon.  Cook for several minutes until you smell all of the flavors and then add the Pineapple Juice.  Simmer uncovered for at least 20 minutes until the Sweet Potatoes are done.  The pineapple juice will reduce  by more than half.  Add the Brown Sugar and pinch of salt, cook for a couple minutes and serve.

 

Tequila Gravy

3 Cups Chicken Stock

2 oz. Tequila

¼ Cup Roux*

Use Tequila to deglaze the roasting pan.  Add the roux and cook until "melted".  Slowly add the Chicken Stock and bring to a boil.  You can serve immediately.

 

Roux

1 stick Butter

1 cup Flour Melt Butter in a skillet over medium heat.  Add flour, reduce heat to med.-low, and cook until a nutty smell develops.  The roux will darken as well.  Approximately  1 heaping Tablespoon will thicken 1 cup of Stock.

 

 

 

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