| 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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