Add Sweet Potato Zest to Bourbon for a Seasonal Serving

The skins of “regular” old white potatoes can be turned into a delicious crispy snack relatively easily, but the skins of sweet potatoes are a little stringy to chew no matter how you handle them. However, a piece of sweet potato sticks to them, from which you can pour a bottle of bourbon.

This is part of the Lifehacker Eating Trash With Claire series in which Claire Lower convinces you to turn your kitchen waste into something edible and tasty.

Like the pineapple peel before , using the sweet potato peel to infuse the alcohol is very simple. You simply place the (washed) peels in a glass jar, pour over a fair amount of booze – in this case bourbon – and leave it at room temperature for a few days, shaking the jar a couple of times a day. You don’t need to get carried away with your bourbon – a wild turkey will do – and you don’t even need to use bourbon. Sweet potato rum sounds good if you ask me.

If you have a sous-vide system, the process is even faster. Just place the jar in a 150-degree bath for a couple of hours, let it cool down and pour the autumn infusion into another jar or bottle through a fine mesh sieve lined with gauze ( or a handkerchief ). Use it to make a festive old-fashioned drink, or sip it from a glass with one large stone.


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