| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
December 19 |
1 |
servings |
INGREDIENTS
| 5 |
lb |
Deep orange sweet potatoes; (yams), peeled, cut |
|
|
; into 2-inchpieces |
| 1/2 |
c |
Butter; room temperature (1 |
|
|
; stick) |
| 3 |
tb |
Unsulfured molasses |
| 2 |
ts |
Grated lemon peel |
| 1 1/2 |
ts |
Ground nutmeg |
|
|
Salt and pepper |
|
|
Minced fresh parsley |
|
|
Grated lemon peel |
|
|
Ground nutmeg |
INSTRUCTIONS
Cook sweet potatoes in large pot of boiling salted water until tender,
about 15 minutes. Drain well. Transfer to large bowl and puree in mixer or
processor in batches. Return to pot. Mix in butter, molasses, 2 teaspoons
lemon peel and 1 1/2 teaspoons nutmeg. Season with salt and pepper. (Can be
prepared 1 day ahead. Cover and refrigerate.) Stir potato mixture over
medium heat to rewarm and thicken slightly.
Transfer potatoes to serving bowl. Top with parsley, lemon and nutmeg.
Serves 12.
Bon Appetit December 1990
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