I’m the first to admit when I’m wrong. Here is my admission of the week when it comes to errors made:
Not ALL hoppy beers make poor cooking subjects.
There it is.
I’ve always held a strong belief that high hop beers just don’t cook well. That is why you will see a very rare IPA in my kitchen. So, you ask, what beer did the honor of changing my mind when it comes to the hop end of the spectrum?
Le Freak, by Green Flash Brewing out of San Diego
It’s a non traditional American IPA meets Belgium style IPA. Not your run of the mill hoppy beer. I love this. LOVED it so much, I drank it mid-morning as I was cooking up this little dish for you all. And, it turns out, sweet potatoes are an amazing vessel for hops. Or maybe the other way around.
IPA Sweet Potato Mash
2 large sweet potatoes, peeled and chopped (about 4 cups)
2 tbs butter, chopped into cubes
1/4 cup maple syrup
1/2 cup brown sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 cup pecans
1/2 cup Green Flash by Le Freak
Preheat oven to 400.
Place your chopped yams in a large loaf pan, sprinkle the top with cubes of butter. Drizzle with the maple syrup, then the beer and then top with the brown sugar.
Bake, uncovered at 400 for about 40 minutes or until the yams are fork tender. Remove from the oven and allow to cool a bit. Drain off most of the liquid (leaving about 2 tbs in the bottom of the pan). Sprinkle with nutmeg, cinnamon, and salt then mash with a potato masher until creamy, add the pecans and stir.