Bourbon-Spiked Sweet Potato Puree

By mahto

Ingredients

• 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

Details

Servings 8
Adapted from cooking.com

Preparation

Step 1

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.