Aviation Gin-Glazed Sweet Potatoes - Aviation American Gin

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Aviation Gin-Glazed Sweet Potatoes

Gin Glazed Sweet Potatoes 1 text

A rose by any other name would smell as sweet indeed — and a sweet potato, though slightly (and only slightly) less romantic than a rose, tastes just as delicious when it is mislabeled as a yam.

The sweet potato/yam distinction has been a mystery to me for a while — and if you’re in the same boat, I let Google hurt my brain a little, so you don’t have to. The quick and dirty rundown goes like this: yams grow in Africa and, to a lesser extent, Asia, and most Americans have likely never eaten a yam. What we have in the States are sweet potatoes of two varieties: firm, with pale flesh, and soft, with orange flesh. Because of a need to distinguish the two, at some point, grocery stores started labeling the soft orange ones as yams. Tricky, but now that we know the real story, let’s grab a bottle of Aviation American Gin from the liquor cabinet for inspiration, and get cooking.

Cardamom, coriander, and dried orange peel are three of the seven botanicals in Aviation, and served as culinary muses here. I coated chunks of sweet potato (the soft, orange variety) in spices, orange zest, salt, and olive oil before roasting them, then finished with a glaze of honey, lemon juice, and a hefty splash of Aviation. A sprinkle of parsley for freshness, and some toasted hazelnuts for a delicious nod to our Oregon home, and we’re done here.

If you stick to the classic pureed sweet potatoes covered in a blanket of toasted marshmallow at Thanksgiving, do your thing come November 26th, but I highly suggest you bookmark these for another time. Roasting is hands-down my favorite way to cook vegetables — crispy edges and browned bits will turn just about anything into a truly special dish full of flavor, texture, and dare I say, good looks?

Happy holiday season to you and yours!



Aviation Gin-Glazed Sweet Potatoes

  • 2 lbs orange-fleshed sweet potatoes (about 3 medium)
  • 3 tablespoons olive oil
  • 2 teaspoons ground coriander
  • ½ teaspoon ground cardamom
  • Zest of one orange (lemon will work too)
  • Salt

To glaze and finish:

  • 3 tablespoons Aviation American Gin
  • 3 tablespoons honey
  • 3 tablespoons fresh lemon juice
  • Fresh chopped parsley and/or toasted hazelnuts


Preheat oven to 400 degrees Fahrenheit. Peel sweet potatoes and cut them into roughly 1-inch chunks. Spread them over a large baking sheet or casserole dish and combine with olive oil, coriander, cardamom, orange or lemon zest, and a couple pinches of salt. Toss to coat well and roast for 25-30 minutes. Meanwhile, whisk together Aviation American Gin, honey, and lemon juice, and set aside.

Remove baking sheet or dish from oven and pour glaze over the sweet potatoes, tossing gently to coat. Roast for 15-20 minutes more, and gently turn them over with a spatula halfway through. Serve hot, sprinkled with fresh parsley and/or hazelnuts.

-Danguole Lekaviciute, Aviation Team Member

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