| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
April 1991 |
1 |
servings |
INGREDIENTS
| 5 |
lb |
Sweet potatoes |
| 3/4 |
c |
Fresh orange juice |
| 3 |
tb |
Unsalted butter; cut into bits |
| 1 1/2 |
tb |
Sugar |
INSTRUCTIONS
In a shallow baking pan lined with foil bake the sweet potatoes, pricked in
several places, in the middle of a preheated 350F. oven for 1 1/2 hours, or
until they are very tender, let them cool until they can be handled, and
peel them. Force the sweet potatoes through the medium disk of a food mill
into a heavy saucepan and add the orange juice, the butter, and the sugar.
The sweet potato puree may be prepared up to this point 1 day in advance
and kept covered and chilled. Heat the sweet potato puree over moderately
low heat, stirring, until it is heated through and the butter is melted and
season it with salt and pepper.
Serves 6.
Gourmet April 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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