Republished from April 24, 2011 for obvious timely reasons.
I love sweet potatoes and not just at Thanksgiving. I like them baked, boiled and mashed and dipped in tempura batter and fried. They are great in breads and baked desserts. They are very nutritional, an excellent source of vitamin A and a good source of potassium and vitamin C, B6, riboflavin, copper, pantothetic acid and folic acid. Sweet potatoes are native to Central America, grown in the Southern US states since the 16th century and are in the same family of plants as Morning Glories. The plant is a trailing vine with a large tuberous root.
Sweet Potatoes are often confused with yams which are native to Africa and relate to lilies and grasses. Even though they are both flowering plants, botanically they are different.
The U.S. Department of Agriculture requires labels with the term ‘yam’ to be accompanied by the term ‘sweet potato.’ Unless you specifically search for yams, which are usually found in an international market, you are probably eating sweet potatoes!
A couple of Thanksgivings ago, my daughter decided to ditch the “traditional” candied version topped with marshmallow that would put a normal person into a diabetic coma and went “surfing” for something different. The recipe she found now makes it to our table more often than once a year. It is still sweet but not overwhelming. It’s great served as a side with pork or ham, as well as turkey. Nummy as a midnight snack with a little whipped cream, too.
4 pounds red-skinned sweet potatoes
1/2 cup whipping cream
6 tablespoons (3/4 cup) butter
1/4 cup pure maple syrup
2 tablespoons bourbon
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
3/4 teaspoon ground nutmeg
1 cup walnuts, toasted, chopped
Preheat oven to 350°F. Roast potatoes on rimmed baking sheet until tender, 1 to 1 1/2 hours. Cool slightly. Scoop flesh into large bowl; discard skins. Mash hot potatoes until coarse puree forms.
Heat cream and butter in heavy small saucepan over low heat until butter melts, stirring occasionally. Gradually stir hot cream mixture into hot potatoes. Stir in syrup, bourbon, and all spices. Season with salt and pepper.
DO AHEAD: Can be prepared 1 day ahead. Cover and chill. Rewarm in microwave. Sprinkle nuts over and serve.