With Thanksgiving coming up, I thought a nice low-fat sweet potato recipe
would be nice. Here's one from the current (Nov) issue of Food & Wine.
5 lbs. medium unpeeled sweet potatoes or yams
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
Salt & freshly ground pepper
1/4 cup good-quality bourbon
1/4 cup dark brown sugar
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. 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.
2. In a large nonreactive 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