Bourbon-Spiked Sweet Potato Puree Source: Food & Wine Yield: Serves 8 RECIPE INGREDIENTS 5 pounds medium unpeeled sweet potatoes or yams1 tablespoon fresh lemon juice1/2 teaspoon finely grated lemon zestsalt and freshly ground pepper1/4 cup good-quality bourbon1/4 cup dark brown sugar DIRECTIONS 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 Nutrition Facts per Serving Yield: Serves 8 Calories:326Fat. Total:0gCarbohydrates, Total:79gCholesterol:0mgSodium:101mgProtein:4gFiber:9g% Cal. from Fat:0%Fat, Saturated:0g __._,_.___
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