INGREDIENTS

INSTRUCTIONS

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.  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. 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 0.4 gm
Posted to Digest eat-lf.v096.n192  Date: Sat, 19 Oct 1996 00:27:25
-0700 (PDT)  From: "Tina D. Bell" <tdbell@altair.csustan.edu>

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