Baked Sweet Potatoes with Apricots and Bourbon

Karen Christie has experimented with this not-too-sweet version of baked sweet potatoes over the years until it has become one of her family's favorite holiday side dishes. If you like, you can prepare the dish through step 3 up to 2 days ahead; cover airtight and chill. Unwrap and bake as directed in step 4.

Yield: MAKES: About 10 servings

Ingredients

• 1/3  cup  bourbon
• 1/2  cup  chopped dried apricots
• 5  pounds  red garnet or jewel sweet potatoes (sometimes sold as yams)
• 1/2  cup  firmly packed brown sugar
• 1/3  cup  butter
• 1  teaspoon  vanilla

Preparation

1. In a small bowl, pour bourbon over dried apricots.

2. Scrub sweet potatoes and pierce each in several places with a fork. Place potatoes on oven rack or in a single layer on a baking sheet. Bake in a 350° oven until potatoes are soft when pierced, about 1 1/2 hours. Let stand until cool enough to handle, about 20 minutes.

3. Peel the sweet potatoes and place in a large bowl. Add brown sugar, butter, and vanilla to the bowl and mash with a potato masher or a fork until mixture is only slightly chunky. Stir in apricots and bourbon. Spoon into a shallow 2 1/2-quart baking dish and spread level.

4. Bake, uncovered, until hot in the center, about 30 minutes. Serve warm.

Nutritional Information

Calories:

283 (21% from fat)

Protein:

3g

Fat:

6.6g (sat 3.9)

Carbohydrate:

54g

Fiber:

5.4g

Sodium:

88mg

Cholesterol:

16mg