Bourbon Spiked Sweet Potato Puree Recipe

• 5 lb sweet potatoes
• 1 Tbsp. lemon juice
• 1/2 tsp lemon zest finely grated
• 1/4 c. bourbon
• 1/4 c. dark brown sugar

1. Preheat the oven to 450F.
2. 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.
3. Let cold for 15 min.
4. Remove the skin, leaving as much caramelized flesh as possible.
5. Cut the potatoes into large chunks and transfer to food processor.
6. Add in the lemon juice and zest, season with salt and pepper, and process till smooth.
7. In a large nonreactive saucepan, combine the bourbon and brown sugar and bring just to a boil.
8. Add in the sweet potatoes and stir till blended.
9. THE PUREE CAN BE REFRIGERATED FOR UP TO 1 DAY.
10. Hot THE SWEET POTATO PUREE OVER LOW HEAT.
11. THEN TRANSFER TO A LARGE BOWL AND SERVE.

sweet potatoes, lemon juice, lemon zest, bourbon, dark brown sugar

Taken from cookeatshare.com/recipes/bourbon-spiked-sweet-potato-puree-89652 (may not work)