| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Potatoes |
8 |
Servings |
INGREDIENTS
| 4 |
lb |
Sweet potatoes, peeled and |
|
|
Cut into 1-inch chunks |
| 2 1/2 |
c |
Unsweetened apple cider |
| 1/2 |
c |
Dark brown sugar |
| 1 |
|
Stick unsalted butter |
|
|
2" piece of cinnamon stick |
INSTRUCTIONS
In a large nonreactive saucepan, combine the potatoes, cider, brown sugar,
6 tablespoons of the butter and the cinnamon stick. Bring to a boil over
moderate heat. Reduce the heat to a simmer, partially cover and cook,
stirring occasionally, until the potatoes are very tender, about 45
minutes. Let cool slightly, remove the cinnamon stick, and pass the
potatoes through the medium disk of a food mill or puree in batches in a
food processor. Transfer to an overproof serving dish. The potatoes can be
prepared to this point up to 4 days ahead. Cover tightly and refrigerate.
Return to room temperature before proceeding. Preheat the oven to 325F. Dot
the potatoes with the remaining 2 tablespoons of butter, cover with foil
and bake, stirring once or twice, for about 20 minutes, until steaming.
Remove the foil and bake for 5 minutes longer.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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