Yield: 8 Servings
|5 pounds||Medium unpeeled sweet potatoes or yams|
|1 tablespoon||Fresh lemon juice|
|½ teaspoon||Finely grated lemon zest|
|Salt & freshly ground pepper|
|¼ cup||Good-quality bourbon|
|¼ cup||Dark brown sugar|
With Thanksgiving coming up, I thought a nice low-fat sweet potato recipe would be nice. Here's one from the current (Nov) issue of Food & Wine.
1. Preheat the oven to 450 degrees. 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.
2. 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 over low heat, then transfer to a large bowl and serve.
Calories 332 Chol 0 Total Fat ⅖ gm Posted to fatfree digest V96 #288 Date: Sat, 19 Oct 1996 00:27:25 -0700 (PDT) From: "Tina D. Bell" <tdbell@...>