Bourbon Spiked Sweet Potato Puree
Recipe: #6491
September 11, 2012
Categories: Side Dishes, Sweet Potato/Yam, Christmas, Easter, New Years Sunday Dinner, Thanksgiving, Oven Roast, more
" The bourbon and brown sugar with lemon really set this sweet potato recipe up for a taste treat. Great recipe for the holidays, Thanksgiving - anytime. The neat thing is that this recipe can be made up to a day in advance and simply be reheated. It is great for a family gathering as it will serve 8. The recipe source is "Food and Wine". Canadian whiskey, like Crown Royal, may be subbed for the boubon."
Ingredients
Nutritional
- Serving Size: 1 (298.2 g)
- Calories 245.2
- Total Fat - 7.1 g
- Saturated Fat - 6 g
- Cholesterol - 0 mg
- Sodium - 63.8 mg
- Total Carbohydrate - 43.3 g
- Dietary Fiber - 4.3 g
- Sugars - 14.2 g
- Protein - 3.1 g
- Calcium - 49.5 mg
- Iron - 1.2 mg
- Vitamin C - 28.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 450f
Step 2
Pierce the sweet potatoes a few times, place in a roasting pan and roast for about 1 hour or until they are soft and slightly browned on the bottom
Step 3
Cool until you can handle them. Remove peel leaving as much of the carmelized potato as possible.
Step 4
Cut the potatoes into chunks, place in a food processor. You may have to process them in a couple of batches. Work them until they are pureed, add lemon and lemon zest mix well
Step 5
Combine the brown sugar and boubon in a pot and bring it just to a boil - remove right away. Add to sweet potatoes and stir until well blended
Step 6
You may now serve them or refrigerate until you wish to serve them allowing time to reheat them. Heat over a low heat stove top or heat in the oven covered for about 25 minutes
Tips
No special items needed.