Sweet Potatoes With Bourbon and Brown Sugar
From NYT Cooking | Melissa Clark
YIELD - 10 to 12 servings
TIME - 1 1/4 hours, plus cooling
These silky mashed sweet potatoes are spiced with cloves, nutmeg and a little black pepper, brightened with lemon zest, and spiked with bourbon (or orange juice, if you'd prefer). Puréeing them in a food processor yields the smoothest, airiest texture, but for something a little more rustic, you could mash them by hand.
3 ½ pounds sweet potatoes, pricked with a fork (10 to 12 sweet potatoes)
6 tablespoons unsalted butter
3 to 4 tablespoons dark brown sugar, or to taste
1 ½ tablespoons bourbon or orange juice
¾ teaspoon grated lemon zest
¾ teaspoon kosher salt, plus more to taste
½ teaspoon freshly grated nutmeg
¼ teaspoon black pepper
Large pinch of ground cloves
Heat oven to 350 degrees. Wrap potatoes in foil, place on a rimmed baking sheet, and bake until tender, about 1 hour. Let rest until cool enough to handle but still warm, then remove the foil and peel off the skins.
Add sweet potatoes to a food processor, along with butter, brown sugar, bourbon or juice, lemon zest, salt, nutmeg, pepper and cloves. Purée until smooth. (Or, for a chunkier texture, mash them by hand.) Taste and add salt, sugar or both if you like. Serve while still warm or reheat before serving.
This recipe can be made up to 3 days in advance and stored in the refrigerator. Reheat just before serving, either in the microwave or in a pot on the stove over low heat.