Candied Sweet-Potato Puree

1. 1

   Preheat oven to 400F.

2. 2

   and line a baking sheet with foil.

3. 3

   Prick sweet potatoes in several places with a fork and bake on baking sheet in middle of oven until very tender, 1 to 1 1/4 hours.

4. 4

   Finely grate enough zest from orange to measure 1 teaspoon and squeeze enough juice from orange to measure 1/2 cup.

5. 5

   In a small saucepan melt 4 tablespoons butter over moderate heat and stir in zest, orange juice, sugar, bourbon, nutmeg, and salt, stirring until sugar is dissolved.

6. 6

   When potatoes are just cool enough to handle, peel and put flesh in a food processor.

7. 7

   Add butter mixture and pure just until smooth.

8. 8

   Sweet-potato puree may be made up to this point 2 days ahead and chilled in a 1 1/2-quart shallow baking dish, covered.

9. 9

   Reheat puree, covered, in middle of 350F.

10. 10

    oven.

11. 11

    Transfer puree to a serving dish and dot with remaining 2 tablespoons butter, letting it melt to form pools.

* Per serving · 4 servings · Values may vary.

No additional tips available.