| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetable | 4 | Servings | |
INGREDIENTS
| 2 | lg | Or |
| 3 | md | Sweet potatoes (about 2 pounds total) (up to) |
| 4 | tb | Tequila |
| 1/4 | c | Unsalted butter; room temp. |
| Fresh grated nutmeg to taste | ||
| 1/2 | ts | Salt (or to taste) |
| Fresh ground white pepper to taste |
INSTRUCTIONS
Scrub unpeeled sweet potatoes, cut in large chunks & cook in lightly salted boiling water until tender. Then pour off water, cover pan & let potatoes 'fluff' about 5 minutes. Quickly peel potatoes, add 2 tablespoons tequila, butter & nutmeg. Beat with an electric mixer or process in a food processor until smooth. Taste and add salt, white pepper and 2 more tablespoons tequila, if desired. Serve warm. Makes 4 to 6 servings. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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