CANDIED SWEET-POTATO PURéE
Yield Serves 8 to 10
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. and line a baking sheet with foil.
- Prick sweet potatoes in several places with a fork and bake on baking sheet in middle of oven until very tender, 1 to 1 1/4 hours.
- Finely grate enough zest from orange to measure 1 teaspoon and squeeze enough juice from orange to measure 1/2 cup. In a small saucepan melt 4 tablespoons butter over moderate heat and stir in zest, orange juice, sugar, bourbon, nutmeg, and salt, stirring until sugar is dissolved.
- When potatoes are just cool enough to handle, peel and put flesh in a food processor. Add butter mixture and pur e just until smooth. Sweet-potato purée may be made up to this point 2 days ahead and chilled in a 1 1/2-quart shallow baking dish, covered. Reheat purée, covered, in middle of 350°F. oven. Transfer purée to a serving dish and dot with remaining 2 tablespoons butter, letting it melt to form pools.
PUREED POTATOES, GOLD AND SWEET
Steps:
- Cover the sweet and Yukon gold potatoes with water and bring to a boil. Simmer for 20 minutes or until just tender. Drain the potatoes and return them to the saucepan, over low heat. With a potato masher, puree the sweet and regular potatoes with the butter or cream or broth if you are on a diet. Season to taste with salt and pepper. Here too, you can zap up the adults' portion. Remove half of the kids portion and leave it plain; add to the adults' version either grated orange zest, fresh horseradish or your own favorite seasoning.
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