Peels from “regular” ol’ white potatoes can be made into a tasty, crispy snack with relative ease, but sweet potato peels are a bit fibrous for chomping on, no matter how you treat them. They do, however, have a bit of sweet potato left clinging to them, and that can be used to infuse a bottle of bourbon.
Photos by Claire Lower.
Like pineapple peels before them, using sweet potato peels to infuse a spirit is dead simple. You simply place (washed) peels in a glass jar, top it with enough booze — in this case bourbon — to cover and let it all hang out for a few days at room temperature, shaking the jar a couple times a day.
You don’t need to get fancy with your bourbon — Wild Turkey is fine — and you don’t even need to use bourbon. Sweet potato rum doesn’t sound too bad, 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, and decant your autumnal infusion into another jar or bottle through a fine mesh sieve lined with cheesecloth (or a handkerchief).
Use it to make a festive old fashioned, or sip it out of a rocks glass, complete with one large rock.