Brown sugar, lemon zest and a full-bodied liquor complement these sweet potatoes.
- 5 pounds medium unpeeled sweet potatoes or yams
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon finely grated lemon zest
- Salt and freshly ground pepper
- 1/4 cup good-quality bourbon
- 1/4 cup dark brown sugar
Preheat the oven to 450 degrees F. Pierce the sweet potatoes a few times and roast them in a
large non-stick roasting pan for about 1 hour, or until soft and browned on the bottom. Let
cool for 15 minutes. Remove the skin, leaving as much caramelized flesh as possible. Cut
the potatoes into large chunks and transfer to a food processor. Add the lemon juice and
zest, season with salt and pepper and process until smooth.
In a large non-reactive saucepan, combine the bourbon and brown sugar and bring just
to a boil. Add the sweet potatoes and stir until blended.
The puree can be refrigerated for up to 1 day. Warm the sweet potato puree over low heat, then transfer to a large bowl and serve.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
326 calories; 0g total fat; 0mg cholesterol; 101mg sodium; 79g carbohydrates; 9g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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