Squeezebox Sweet Potatoes with Spiked Steen’s Cream
INGREDIENTS
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2 very large Louisiana sweet potatoes
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6 tablespoons butter
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6 tablespoons olive oil
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2 tablespoons fresh rosemary leaves, finely chopped
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4 tablespoons brown sugar
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2 tablespoons Steen’s sugarcane molasses
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Coarse sea salt
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1/2 cup toasted Louisiana pecans, chopped
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For the cream sauce:
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1 stick of unsalted butter
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4 tablespoons brown sugar
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2 tablespoons Steen’s sugarcane molasses
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1 cup heavy whipping cream
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2 tablespoons dark rum (recommend: Spiced Bayou Rum)
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