Sweet Potatoes With Bourbon and Brown Sugar | NYT – A Melissa Clark Thanksgiving
Sweet Potatoes With Bourbon and Brown Sugar | NYT – A Melissa Clark Thanksgiving I am making sweet potato with brown, sugar and bourbon the brown Sugar’s for the kids and the burden is for the parents. It’S important to wrap the sweet potatoes because you want them to steam, you don’t want them to caramelize and they stick to the baking sheet. To get him off before, we did not have a particular family to care recipe, hey Brown. He made this sweet potato puree with cloves and bourbon Clark, family, sweet potato. This is what we do. You could use a nice but easier to see. Melissa has sort of balance it with a number of different spices that doesn’t taste like a guy with an entire bottle of bourbon made them very balanced. Taste. Super civilized, mommy’s spice cabinet taste definitely needs more bourbon, not too much. There are children of the table. No sweet potatoes without marshmallows on them. We let her because we are bad parent. Melissa Clark’s sweet potatoes are brought to life by butter — and maybe a little more than a splash of bourbon.
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