Sweet Potatoes with Tequila and Lime

Notes: The original recipe used three times as much butter, but the dish works just as well with less. If using only one oven for Thanksgiving turkey, bake the sweet potatoes in advance and keep them warm up to 30 minutes, then reheat in a 400º oven for 5 to 10 minutes.

Yield: Makes 10 to 12 servings

Ingredients

• 5  pounds  sweet potatoes or yams
• 1/2  cup  (1/4 lb.) butter or margarine
• 1/4  cup  sugar
• 1/3  cup  tequila or orange juice
• 1/4  cup  lime juice
• Salt and pepper
• Lime wedges

Preparation

1. Rinse and peel sweet potatoes. Shred with coarse blade of a food processor or a hand grater.

2. Put a 2-inch-deep 12- by 17-inch baking pan in a 475° oven. Add butter, cut into chunks. When butter melts, after about 3 minutes, add the sweet potatoes and sugar. Mix well with a wide spatula. Bake, turning the sweet potatoes occasionally with the spatula (taking care not to mash the mixture), until about half the sweet potatoes are browned and remainder are tender to bite, 50 to 60 minutes. Add the tequila and lime juice and mix well. Bake 5 minutes more.

3. Pour sweet potatoes into a bowl. Season to taste with salt and pepper. When serving, accompany with lime wedges to squeeze over potatoes.

Nutritional Information

Calories:

244 (30% from fat)

Protein:

2.3g

Fat:

8.1g (sat 4.9)

Carbohydrate:

38g

Fiber:

4.1g

Sodium:

97mg

Cholesterol:

21mg