DASH. OF. THIS. AND. THAT

 

 

BAKED SWEET POTATO (YAM)PUREE

 

 

 

 

 

 

 

This dish is flavor enhanced by baking rather than boiling the sweet potatoes (yams). Our recipe uses less sugar than candied sweet potatoes, boasts a gorgeous orange color and adds a spot of brandy for a gourmet finish. Hot, velvety smooth and lingering best describes it. If you prefer top it with some cinnamon sugar and nuts.

 

 

Ingredients:

6-7 medium sized sweet potatoes (yams)

8 tablespoons butter

2 tablespoons brown sugar

2 tablespoons maple syrup

2 tablespoons brandy

1 teaspoon kosher salt

pinch of nutmeg

 

(sprinkle with cinnamon sugar and nuts before baking if desired)

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1.  Bake sweet potatoes (yams) until soft. Remove from skins and puree in a food  processor with             remaining ingredients. Taste and adjust seasoning.

2.  Pour into a greased ramekin or baking dish.

3.  Sprinkle with chopped nuts and cinnamon sugar if desired.

4.  Bake at 350º for 30 minutes.  

     Serve hot.

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