Bourbon-Spiked Sweet Potato Puree

1. 1

   Preheat the oven to 450.

2. 2

   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.

3. 3

   Let cool for 15 minutes.

4. 4

   Remove the skin, leaving as much caramelized flesh as possible.

5. 5

   Cut the potatoes into large chunks and transfer to a food processor.

6. 6

   Add the lemon juice and zest, season with salt and pepper and process until smooth.

7. 7

   In a large nonreactive saucepan, combine the bourbon and brown sugar and bring just to a boil.

8. 8

   Add the sweet potatoes and stir until blended.

* Per serving · 4 servings · Values may vary.

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