From: Elizabeth Karmel. Yield: 10 servings. 2 lb. sweet potatoes (about 2 large sweet potatoes) 5 Tbsp. unsalted butter, melted 3 large eggs ¾ cup heavy cream 2 Tbsp. best quality bourbon 1 tsp. pure vanilla extract ½ cup packed dark brown sugar ¼ cup granulated white sugar 1 tsp. ground cinnamon ¼ tsp. freshly grated nutmeg ¼ tsp. ground ginger ¼ tsp. finely ground sea salt 1/8 tsp. ground cloves 1 10” store-bought graham ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.