WHISKY & SWEET POTATO

Sweet potatoes with whisky, coffee and maple

*2/3 cup strong hot coffee

*2 tbsp pure maple syrup

*2 tsp (packed) dark brown sugar

*1/2tsp of instant coffee

*2 tbsp whisky

*1 tbsp butter

*Sea salt and black pepper

*4 medium sweet potatoes, peeled, cut into 2 1/2-inch–3-inch pieces

*1 tbsp olive oil

Stir coffee, maple syrup, sugar, and instant coffee over medium heat until sugar dissolves. Bring to the boil 6 minutes.  Remove syrup from heat; add bourbon and butter. Reduce heat to medium and simmer until sauce is reduced, 40-45 minutes.  Toss sweet potatoes in oil, salt and pepper. Roast 220°C, 35mins shaking pan often.  Drizzle some warm sauce over ad put in the oven a couple more mins.

Geoffrey Chaucer’s Canterbury Tales began in a pub, the Punch and Judy publication developed in a pub, trade unions were formed in pubs, political groups and societies met in pubs.

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