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Photo credit: rick browne

by rick broWne



P oTATo e s

This is an unusual way to serve sweet potatoes, to be sure, but the potato strands soak up the tequila, lime juice, and butter better than slices. however, you could make this dish using thin slices as well.

INGrEDIENtS Serves 4 - 6 1 pound dark orange sweet potatoes, peeled 1 cup butter, melted, divided 3/4 cup tequila, divided 6 tablespoons brown sugar 6 tablespoons lime juice, divided 1 teaspoon salt


  • 1.

    Preheat the barbecue to medium low (200 to 250 degrees).

  • 2.

    With a hand grater or a large grating disc on a food processor, grate the sweet potatoes into 2- to 3-inch long matchstick-sized strands.

  • 3.

    Pour half the butter into a cast-iron skillet or roasting pan. Add the grated sweet potatoes.

  • 4.

    Add 1/4 cup of the tequila to the remaining melted butter. Add the brown sugar, 2 tablespoons of the lime juice, and the salt and stir. Pour this mixture over the sweet potatoes in the skillet.

  • 5.

    Place the skillet in the barbecue and cook for about an hour.

  • 6.

    remove the pan from the barbecue and add another 1/4 cup of the tequila and 2 more tablespoons of the lime juice. stir and press the potatoes down. return the skillet to the barbecue and continue cooking until the potatoes are tender and starting to brown around the edges.

  • 7.

    bring the pan to the table and drizzle the remaining tequila and lime juice over the top of the sweet potatoes. stir and serve.

reprinted with permission from 1,001 Best Grilling Recipes, by rick browne, Agate surrey 2011.

rick Browne, PhB,* is the creator, host, and executive producer of public television’s Barbecue America TV series. Additionally, he hosted Ready, Aim…Grill on the Outdoor Channel for the past two seasons. Rick has authored eleven barbecue and grilling cookbooks including his latest, 1,001 Best Grilling Recipes – the largest (most recipes) barbecue cookbook ever published.

*The Phb is an honorary Doctorate of barbecue Philosophy awarded rick by the kansas city barbecue society, the nations largest barbecue organization. he is one of only two-dozen people to have received this award.

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