Smoked Honey and Thyme Sweet Potatoes as featured in KANSAS! magazine

Fly Boy Brewery & Eats was featured in the latest KANSAS! magazine (2022, vol. 78, issue 5, pp. 48-57). Grant Wagner, co-owner and executive chef, creates farm to table menus that have hungry diners from all over the state going to Sylvan Grove. The restaurant also brews their own beer and offers up unique cocktails, too. 

Magazine's featured RECIPE –Typical of many of Grant’s recipes, this one is infused with several layers of flavor, from smoked honey to flamed vermouth. His puréed sweet potatoes can be made ahead, and Grant explains that even through the recipe calls for five pounds of potatoes, the volume is greatly reduced during the drying phase.

 

Smoked Honey and Thyme Sweet Potatoes   Serves about 10 

Grant says, “Be aware that the final step of this recipe is easiest when all ingredients (except the butter) are warm, so a little bit of timing is required. ” 

 

INGREDIENTS

1.5 (1 ½) cups honey (we use Labertew Honey, collected from local, hardworking bees)

.25 (¼) cup of chopped fresh thyme leaves

5 pounds peeled sweet potatoes, cut to roughly 1" cubes

1.25 (1 ¼) cups Antica vermouth (we prefer Antica vermouth, but any dry vermouth will work)

12 ounces (3 sticks) butter, cut into cubes

Kosher salt to taste 

 

INSTRUCTIONS

1.   Heat a smoker to 200 degrees F. We use oak or hickory at the restaurant, to maximize the smoke imbued in the honey. 

2.   Stir the chopped thyme into the honey and smoke for at least an hour and not more than 3 total.

3.    In the meantime, bring enough water to cover the sweet potatoes to a boil, approximately 2 gallons.

4.    Preheat an oven to 325 degrees F, while the water is coming to temp.

5.    Once the water is boiling, add the sweet potatoes and cook until fork tender, approximately 20 minutes.

6.   Strain the potatoes and place them on a parchment lined baking sheet, then roast them in the oven for 30 minutes. This will evaporate a lot of the water and intensify the flavor in the sweet potato purée.

7.   While the potatoes are drying in the oven, place the vermouth in a small sauté pan and turn heat to high.

8.   Once it is at a boil, you can ignite the evaporating alcohol if you have a gas range and cook on low heat until the flame goes out, or just reduce by approximately 15% to remove the alcohol if using electric burners.

9.   Finally, combine all the ingredients in a food processor or food mill and season with salt to taste. 

Note: These will last up to a week in a refrigerator and are easily reheated on the stove top, in the oven or microwave.

Sky Boy Brewery & Eats: 785-526-7800 / 105 N. Main St., Sylvan Grove, KS.flyboybreweryandeats@gmail.com  / Facebook: Fly Boy Brewery & Eats