Great fall side dish and quick if using precut and peeled potatoes - Modified from NYTimes recipe - https://cooking.nytimes.com/recipes/1019565-sweet-potatoes-with-bourbon-and-brown-sugar
Ingredients
- 2 lbs Sweet potatoes peeled and cubed
- 3 Tbs unsalted butter
- 2 Tbs dark brown sugar
- 1 Tbs bourbon
- ½ tsp grated lemon zest
- ½ tsp Kosher salt
- ¼ tsp ground nutmeg
- ⅛ tsp black pepper
- pinch ground cloves
Instructions
- Boil the sweet potatoes until tender, 15 - 20 minutes. Drain and put in food processor or large blender and purée with remaining ingredients until smooth. Serve while warm or make ahead and reheat before serving.
Notes
The original recipe used whole sweet potatoes that they roasted for a hour before peeling and using.