Beer and Brown Sugar Sweet Potatoes


  • 4 medium sweet potatoes, peeled, thinly sliced
  • 1 cup heavy cream
  • 3/4 cup brown ale
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup brown sugar
  • 2 tablespoons all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper


  1. Preheat the oven to 375°F.
  2. Stir together the cream and beer in a bowl or large measuring cup.
  3. Stir together the cinnamon, nutmeg, brown sugar, salt, pepper, and flour in a separate bowl.
  4. Add one-third of the sweet potato slices to a 9-inch cast iron skillet in overlapping concentric circles.
  5. Drizzle with cream mixture, then sprinkle with 1/3 of the brown sugar mixture.
  6. Repeat with two more layers of potatoes, cream, and brown sugar mixtures making sure to use all ingredients.
  7. Bake for 20 minutes. Remove from oven, press down firmly on the potatoes with a large spatula to submerge the potatoes.
  8. Bake for another 20 minutes, press again.
  9. Bake until the potatoes are fork tender and the liquid has thickened, this is about another 20 minutes. Allow to cool slightly before serving.

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