Saturday, April 15, 2006

Sweet Taters

Never played with 'em before. Thought I'd give it a shot. According to Alton Brown, "anything a white potato can do, a sweet potato can do." So I thought I'd give it a shot. He went for mashers. I went for hash browns. We both decided to start by cubing (1/2" cubes) and steaming (if you check my Red Butter post). Ingredients were simple, 1 long sweet potato, 1/2 large red bell pepper, 5 strips of bacon. While the potatoes steamed, I cut the bacon into about 3/4" pieces and fried till crispy. I drained most of the fat, moved the bacon pieces to a towel to drain, and added the sweet potatoes, the red bell pepper (1/4" cubes) and a couple pinches of salt. I kept tossing them on high heat, adding a splash of Worcestershire sauce and a couple of teaspoons of chipotle Tobasco. When they started to get nice and crusty on the outside, I added a shake of garlic powder, a couple of shakes each of onion powder and chile powder and a few grinds of fresh black pepper. Finally I added the bacon back in to warm it up, and a couple of ounces of chicken stock. It was absorbed into the pototoes pretty quick. I served, of course, with with a sprinkle of cheddar. Okay, lots of cheddar. I like cheddar.

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