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Add a photoServings: 8
Ingredients
- 5 lb Medium unpeeled sweet potatoes or possibly yams
- 1 Tbsp. Fresh lemon juice
- 1/2 tsp Finely grated lemon zest
- Â Â Salt & freshly grnd pepper
- 1/4 c. Good-quality bourbon
- 1/4 c. Dark brown sugar
Directions
- 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.
- 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 possibly till soft and browned on the bottom. Let cold for 15 min. Remove the skin, leaving as much caramelized flesh as possible. Cut the potatoes into large chunks and transfer to a food processor. Add in the lemon juice and zest, season with salt and pepper and process till smooth.
- 2. In a large nonreactive saucepan, combine the bourbon and brown sugar and bring just to a boil. Add in the sweet potatoes and stir till blended.
- (MAKE AHEAD: The puree can be refrigerated for up to 1 day). hot over low heat, then transfer to a large bowl and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 8 servings | |
| Calories 202 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.1g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 114mg | 5% |
| Potassium 700mg | 20% |
| Total Carbs 48.0g | 13% |
| Dietary Fiber 6.1g | 20% |
| Sugars 15.25g | 10% |
| Protein 3.22g | 5% |
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