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Bourbon-Spiked Sweet Potato Puree

Source: Food & Wine
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Rating: 5   Reviews: 3 See Reviews
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Active Time:  46 Minutes

  Serves 8
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
Bourbon-Spiked Sweet Potato Puree Recipe at
Preheat the oven to 450 degrees F. Pierce the sweet potatoes a few times and roast them in a large nonstick 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 nonreactive saucepan, combine the bourbon and brown sugar and bring just to a boil. Add the sweet potatoes and stir until blended.

Make ahead:

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.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Serves 8
Calories: 326
Sodium: 101mg
Fiber: 9g
Carbohydrates, Total: 79g
Protein: 4g
% Cal. from Fat: 0%
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: Edith, TX Reviewed: 02/01/2007
I added a stick of butter ... really mellows out the sweet potatoes -- if calories/fat can be tolerated.
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