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Monica’s Kentucky Rumbo Honey Yams
6-8 medium sweet potatoes
1 Cup + 2 Tbsp dark brown sugar (divided)
½ Cup butter + 1 Tbsp (divided)
1 tsp cinnamon
½ tsp allspice
2 Tbsp Jack Daniels bourbon
2 Tbsp Appleton rum
1 Cup Truth Bourbon Honey
6 oz frozen orange juice
3 Tbsp cornstarch
1 Tbsp water
Preheat oven to 350 degrees F. Butter a 2-quart casserole dish.
Boil potatoes in water with 1 Tbsp butter and 2 Tbsp dark brown sugar until semi-soft to touch (poke with fork to test).
Drain potatoes, let cool, peel and slice. Place potatoes in casserole dish.
In a small pot, combine the butter, cinnamon, allspice, brown sugar, frozen orange juice and honey. Cook on medium heat, stirring until sugars are dissolved.
Add the bourbon and rum.
In a separate small bowl, whisk corn starch and water. Pour into the mixture on the stove and bring to a boil for 2 minutes to help thicken.
Pour the thickened mixture over the sliced sweet potatoes.
Bake for 45 minutes to one hour, oven dependent.
Add marshmallows and broil 2 minutes to brown. Garnish with orange zest.