Sweet Potatoes with Cider and Brown Sugar

1. 1

   In a large nonreactive saucepan, combine the potatoes, cider, brown sugar, 6 tablespoons of the butter and the cinnamon stick.

2. 2

   Bring to a boil over moderate heat.

3. 3

   Reduce the heat to a simmer, partially cover and cook, stirring occasionally, until the potatoes are very tender, about 45 minutes.

4. 4

   Let cool slightly, remove the cinnamon stick, and pass the potatoes through the medium disk of a food mill or puree in batches in a food processor.

5. 5

   Transfer to an overproof serving dish.

6. 6

   The potatoes can be prepared to this point up to 4 days ahead.

7. 7

   Cover tightly and refrigerate.

8. 8

   Return to room temperature before proceeding.

9. 9

   Preheat the oven to 325F (160C).

10. 10

    Dot the potatoes with the remaining 2 tablespoons of butter, cover with foil and bake, stirring once or twice, for about 20 minutes, until steaming.

11. 11

    Remove the foil and bake for 5 minutes longer.

* Per serving · 4 servings · Values may vary.