Mashed sweet potatoes
Instructions:
- 3 pounds medium sweet potatoes (about 8 ounces each);
- 2 tablespoons firmly packed light brown sugar;
- 1⁄3 cup peach preserves;
- 2 tablespoons dry sherry;
- 4 tablespoons (1⁄2 stick) butter, melted;
- 2 tablespoons fresh lemon juice;
- 2 teaspoons finely grated lemon zest;
- 1⁄2 teaspoon freshly grated nutmeg;
- 1⁄4 teaspoon ground cinnamon;
- 1⁄2 teaspoon ground ginger;
- 1⁄2 teaspoon kosher salt, or to taste.
- Position a rack in the center of the oven and preheat to 350°F. Butter a 21⁄2 quart baking dish.
- Pierce the potatoes in several places with a fork and arrange them in a single layer on the oven rack with a sheet of foil on the rack below to catch any drips. Roast until tender, about 40 minutes. When cool enough to handle, peel the potatoes and force them through a food mill or potato ricer into a large bowl, or mash them with a potato masher until smooth.
- Add the brown sugar, preserves, sherry, melted butter, lemon juice, lemon zest, nutmeg, cinnamon, ginger, and salt to the potatoes and beat with a wooden spoon until well mixed.
- Spoon the mixture into the prepared dish and bake until heated through, about 20 minutes. Serve warm.
- Variation: For a more straightforward and less sweet way to season the puree, use browned butter instead of the other ingredients. You’ll need 8 tablespoons (1 stick) unsalted butter. Melt the butter in a small, heavy saucepan over medium heat. Cook, gently swirling the pan often, until the butter is covered in white foam and begins to brown in the center, 2 to 3 minutes. Lift the pan off the heat and continue swirling until the butter is deep golden brown throughout and smells toasty and nutty. Fold the browned butter into the sweet potato puree. If it is too stiff, add 1⁄4 to 1⁄2 cup warm whole milk to make the puree soft and spoonable. Season with salt and pepper and serve warm.
- Make-ahead note: You can make the potatoes up to 1 day ahead. Cool, cover, and refrigerate. You can reheat them in the oven, covered, but increase the baking time to about 30 minutes.