Candied Sweet-Potato Puree

Course : Potatoes
Serves: 8
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5 medium sweet potato
1 large navel oranges
3/4 stick butter unsalted -- softened
1/2 cup sugar
1 1/2 tablespoons bourbon
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon salt

Preparation / Directions:

Preheat oven to 400 degrees. Line a baking sheet with foil. Prick potatoes in several places and bake until tender (about 1 1/4 hours). Finely grate enough zest from orange to measure 1 teaspoon and squeeze enough juice to measure 1/2 cup. In a small saucepan, melt butter over moderate heat and stir in zest, orange juice, sugar, bourbon, nutmeg and salt, Stirring until sugar is dissolved. When potatoes are cool enough to handle, peel and put flesh through food processor add butter mixture and puree just until smooth.(Puree may be made to this point 2 days ahead). Place puree in 1 1/2 quart shallow baking dish, cover and heat at 350 degrees. Dot with butter and serve.


Nutritional Information:

225 Calories (kcal); 9g Total Fat; (35% calories from fat); 2g Protein; 34g Carbohydrate; 23mg Cholesterol; 79mg Sodium

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