Can you cook sweet potatoes in goose fat?

[BucksFizz]

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Never done it, but I would put sweet pots in goose fat.
I cook my meat over night usually and would par boil the parsnips and pots before putting them into the same dish/tin as the turkey/meat an hour(ish)before taking the meat out. Baste them well...tastes gorgeous!

Sweet potatoes generally take less time to cook than normal potatoes, so I'd either add them a bit later or remove them a bit earlier (adding later would be simpler). But yes, I'd do them in the same pan in goose fat.

I have a great recipe for sweet potatoes at Christmas and despite the demands for roast potatoes which we always have it's the sweet potatoes that are always finished before I get to the leftovers.

Oh sorry about that am being a bit absent minded at the moment .
Here you go

8 cloves garlic
45 ml olive oil
680 g potatoes, peeled and cubed
680 g sweet potatoes, peeled and cubed
120 ml milk
55 g butter
0.5 g dried rosemary
50 g grated Parmesan cheese
salt to taste
ground black pepper to taste

Preheat oven to 175 degrees C. Put garlic in small ovenproof bowl, and drizzle with olive oil. Roast for 30 minutes, until very soft. Cool, peel, and reserve oil. OR CHEAT AND USE READY MADE GARLIC OLIVE OIL

Cook potatoes and sweet pots in a large pot of salted water until tender, about 20 to 30 minutes. Drain, reserving 1 cup liquid.
Place potatoes in a mixing bowl. Add milk, butter or margarine, rosemary, garlic, and reserved olive oil. Mash until smooth as desired, adding reserved cooking liquid as needed. Mix in some of the cheese. Salt and pepper to taste. Transfer to a buttered or oiled baking dish. Sprinkle with remaining cheese.
Bake for 45 minutes, until heated through and golden on top. OR PLACE IN DISH AND INTO FRIDGE A FEW DAYS BEFORE ON THE DAY BRING TO ROOM TEMP THEN INTO OVEN OR UNDER A GRILL FOR 20 MINS

I like it because I do it in advance and put it in when turkey comes out - is not overly garlic and very very yummy.

Sounds nice except the parmesan...could it be as nice with cheddar do you think?

You can cook any root vegetables in goose fat and they will taste divine. I am planning to cook carrots, celeriac, parsnips and potatoes in the fat from the goose this year. having seen this, I might add sweet potatoes to that list.

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Usually with turkey, I just stuff the inside with a lemon cut in half and some fresh rosemary, then cover the breast with strips of streaky bacon - not very imaginative, I'm afraid.
I'm trying a goose this year (not done one before ) and will stuff that with some small onions, bayleaves and thyme. I get a lot of ideas from the Good Food magazine, and they have all their recipes on their website here, if you haven't come across it before.

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Sweet pots in hot fat - will cook extremely quickly. Put in near the end.

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yes, my DH often cooks sweet potatoes instead of the usual variety and we always use either duck or goose fat for them. He parboils them first.

Streaky bacon is better because it has more fat and therefore keeps the breast moist better. Smoked will have a very strong flavour after roasting - we use unsmoked, and that's pretty strong! We're having goose but will probably still have some bacon on the breast as well, just for the sake of it!

Another question here - probably a silly one - opened a large jar of goose fat a few weeks ago and it has been in fridge. Presume it is still OK to use at Xmas? (has bb date of 6/09 but is that the unopened date?)
Thanks

it is quite hard for it to go off if it is closed and in the fridge - nothing would grow in it but it could go rancid from exposure to heat, light and oxygen, none of which really apply in your situation, soyou should be fine.