2 1/2 pounds sweet potatoes (about 2 medium-large) |
drizzle olive oil |
salt |
1 large egg |
1 to 1 1/2 cups fine dried bread crumbs |
freshly ground white pepper |
vegetable oil, for frying |
2 dozen medium shrimp (about 2 pounds), peeled and tail on |
2 tablespoons olive oil |
creole seasoning |
1 1/2 cups bourbon bbq sauce, recipe follows |
2 tablespoons chopped green onions, green part only |
green part only |
2 (14-ounce) bottles tomato ketchup |
3/4 cup bourbon |
1 tablespoon molasses |
1 tablespoon creole or whole grain mustard |
1 tablespoon chopped garlic |
1/2 cup chopped onions |
1/4 cup firmly packed light brown sugar |
1 teaspoon hot pepper sauce |
1 teaspoon worcestershire sauce |
1/2 teaspoon salt |
1/4 teaspoon cayenne |
1 tablespoon peeled and grated fresh ginger |