Thank you DuClaw Brewing for sponsoring this post and sending me the DuClaw 865cc Coffee Stout. All opinions and the sweet potato recipe are my own.
Welcome to the November edition of “Cooking with Beer”! Each month DuClaw Brewing sends me a beer and a friend and I create a recipe. It’s a fun time to think outside the box and try a new beer and new food. This month’s beer is “865cc Coffee Stout”, an stout with an intense coffee flavor from the addition of cold steeped, Cafe Racer XXX 865cc coffee which is roasted in Baltimore, MD. I have to confess that this is one of my favorite beers that I’ve had from DuClaw. I kind of didn’t want to cook with it or share it. If you love coffee, you want to try this beer.
Since Thanksgiving is just around the corner, I wanted a recipe that could hold it’s own with a turkey and all the assorted sides. I thought about making some sort of dessert, but last month I made a chocolate mousse. I wanted to try something different. So, a Thanksgiving side it was! And what a side it is! It’s a grown up version of sweet potatoes with candied walnuts. I may have eaten the whole bowl that I used to take the pictures. My 15 year old even loved it and he doesn’t like walnuts OR sweet potatoes. Perhaps I did make a dessert after all…
DuClaw 865cc Coffee Stout Sweet Potatoes
with Candied Walnuts
- 3 lbs sweet potatoes (3-4 large sweet potatoes)
- 6 T unsalted butter
- 1 Cup light brown sugar
- 1/3 Cup DuClaw 865cc coffee stout
- 1 Cup walnut pieces
- Preheat oven to 375*
- Wash sweet potatoes and cut into 4 approximately even sized pieces.
- Put in pan of cold water and cook over medium heat until just done. Pieces should be cooked but still firm. Takes 15-20 minutes.
- Drain cooked sweet potatoes in colander and let sit for a bit.
- In the pan, melt butter, add light brown sugar and pour in beer.
- Cook over medium heat until slightly carmelized.
- Add potatoes back into pan, stirring to coat.
- Remove potatoes onto a baking pan using a slotted smooth.
- Bake sweet potatoes for approximately 40 minutes.
- While potatoes are baking, prepare coating for nuts using left over beer mixture.
- Carmelize the beer sauce by cooking over low heat, whisking constantly, for 5-10 minutes.
- Add walnuts and stir to coat.
- Spread walnuts onto parchment paper or an oiled surface. Sprinkle lightly with salt.
- When potatoes are done, combine with slightly cooled nuts to coat the sweet potatoes in the sauce.
- Serve warm.
If you'd like a more intense coffee flavor, add a tsp of espresso powder when you add beer to create a more intense coffee flavor.
Disclaimer: DuClaw Brewing sent me beer to cook with and compensated me for this post. Recipe, photos, and opinions are my own.
I’m linking up with Deborah and Sarah for Meatless Monday.