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Whipped Sweet Potatoes with Nutmeg and Lemon


5 lb Deep Orange Sweet Potatoes (Yams); peeled and cut into 2 inch pieces
1/2 cup Butter; at room temperature
3 tablespoon Unsulfured Molasses
2 tsp Lemon Peel; grated
1 1/2 tsp Ground Nutmeg
Salt
Pepper
Fresh Parsley; minced
Lemon Peel; grated
Ground Nutmeg

Yield: 12 Servings

Cook sweet potatoes in a large pot of boiling salted water until tender, about 15 minutes. Drain well. Transfer to a large bowl and puree in mixer or food processor in batches. Return to pot. Mix in butter, molasses, 2 tsp lemon peel and 1 1/2 tsp nutmeg. Season with salt and pepper. Stir potato mixture over medium heat to rewarm and thicken slightly. Transfer potatoes to a serving bowl. Top with parsley, lemon and nutmeg.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.