INGREDIENTS

INSTRUCTIONS

1. 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. (I just put them on foil laid directly on
the rack)  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. (I had to do this in 2 batches
for my food processor. 5 lbs turned out to be 4 very large yams)
2.  In a large non-reactive 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 FATREEE list members by Michelle Dick while the list was down.
Date:    Mon, 28 Oct 96 15:06:19 PST
From:    Shannon McAllister <SMcallister@clarify.com>

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