The idea for this sweet potato dish came from a stout tasting over dinner with my friends David Suits and Artie Fleischer. While discussing food options, and pairings, the idea of sweet potatoes cooked in a nice hearty stout just seemed to work in my head. With the winter chill we had in the air at the time, a hearty winter herb like rosemary quickly sprang to mind. Since then, this recipe has been a mainstay in our home during both warm and cold weather. Personally, I like to cook the potatoes till they are just past fork tender and basically melt in your mouth while still retaining their shape.
Yield – 4 servings
I recommend cooking this recipe in one of .
4 sweet potatoes
unsalted butter 1 stick
1 bottle of Stout beer (I recommend Old Rasputin)
4 or more sprigs rosemary (or other seasonal herbs) to taste
salt and pepper as needed
Preheat oven to 450•. Wash and dry sweet potatoes. With a fork, poke holes around all sides of potato. Rub outside of sweet potato completely – you should have a good layer of butter on there. Place in an oven safe pot or dutch oven and salt and pepper liberally. Toss the rest of the butter into the pan. Add rosemary sprigs and beer to dutch oven. Place in oven and roast for 1hr (flip them @ 30 mins) or until sweet potatoes are fork tender. Any remaining roasting juices are delicious poured over the finished potatoes.
Sweet potatoes when finished make a delicious side with a good pan seared pork chop.
You can also make these individually wrapped in foil. However, I find cooking them in a dutch oven to be the superior method (and much less work).