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3-1/2 pounds sweet potatoes or yams (about 7 medium)
Heat oven to 375°F.
Wash and dry potatoes, and prick skins with a fork in several places. Bake until potatoes are tender, about 1 hour.
Peel potatoes, and discard skin; transfer flesh to the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 2 minutes. Remove, and discard any stringy fibers from paddle. Scrape sides with rubber spatula.
Combine butter (or margarine) and brown sugar; mix for about 30 seconds. Add remaining ingredients; mix until combined. Serve immediately.
Poster's Notes:
This puree was originally developed as a filling for Stuffed Sweet Dumpling Squash, but is just as delicious served on its own.
Posted by Judy Sennesh
Nutritional Info Per Serving: N/A
3 tablespoons unsalted margarine (original recipe calls for butter)
1/2 cup packed light-brown sugar
1/3 cup fresh orange juice
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3/4 teaspoon ground ginger
2 teaspoons chopped crystallized ginger
1 teaspoon grated orange peel
This is from the Martha Stewart website. It's delicious and couldn't be easier to "multiply" for more people. I find the recipe amount serves 8 to 10 at Thanksgiving when there are lots of dishes to taste on the table.