Thanksgiving sweet potatoes often end up really, really sweet. This sauce is for pouring over plain, roasted sweet potatoes to let everyone choose how much buttery sweetness to add right at the table.
Ingredients
- 1 stick of butter
- 1 egg, beaten
- ¼ cup brown sugar
- ¼ cup coconut cream
- ¼ cup banana liquor
- 1/8 teaspoon cayenne pepper powder
- 1/8 teaspoon espresso powder
- 1 tablespoon molasses
- ½ to 1 cup (or more) of chopped, toasted pecans
- ½ teaspoon Aperol
- ½ teaspoon Limoncello
- Optionally also consider adding coconut rum, 1 Tbsp bourbon, orange zest, or 2 T of orange marmalade
Melt the butter and brown sugar together in a small saucepan under low heat. After the sugar has dissolved, slowly and carefully whisk in the beaten egg, taking care not to let it curdle. Stir in all the remaining ingredients except for the pecans and set aside to cool off.
Serve warm in a gravy pitcher. Sprinkle the chopped pecans on the sweet potatoes and pour on the sauce to taste.