LOADED MASHED POTATOES WITH CRISPY PORK BELLY

By Chef Nate Davis

INGREDIENTS *Bourbon Pecan Glaze Ingredients

• 1 cup of sugar • 1/3 cup of water • 1/3 cup of chopped pecans • 2 tablespoons heavy cream • 1 ½ tablespoons of butter • 1 tablespoon of bourbon • 2 teaspoons vanilla extract •

INSTRUCTIONS Combine sugar and 1/3 cup water in a small saucepan over medium-high heat.

Cook 5 min or until sugar dissolves, stirring constantly.

Stir in pecans, heavy cream, butter, bourbon and vanilla extract.

Reduce heat and cook 3 min or until mixture is thick and bubbly.

INGREDIENTS *Sweet Potatoes

• 4 sweet potatoes, peeled and cut into 1-inch cubes • ¼ cup extra virgin olive oil • 2 teaspoons ground cinnamon • Salt and fresh ground black pepper

INSTRUCTIONS Preheat oven to 375F.

Lay the sweet potatoes out in a single layer on a roasting tray.

Drizzle the oil, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven until tender.

Remove potatoes and transfer to a serving platter

Add Bourbon Pecan Glaze.