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Mashed Sweet Potatoes with Autumn Spices

Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on time 30 mins
Total time 1 hr, 40 mins
Yield Makes 6 to 8 servings

Ingredients

  • 3 pounds medium-size sweet potatoes (about 8 oz. each)
  • 1/3 cup peach preserves
  • 1/4 cup butter, melted
  • 2 tablespoons light brown sugar
  • 2 tablespoons dry sherry
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • Garnish: crumbled gingersnaps

How to Make It

  1. Preheat oven to 350° with oven rack 8 inches from heat. Pierce potatoes several times with a fork; place potatoes on oven rack, and place a piece of aluminum foil on the rack below to catch drips. Bake potatoes 40 minutes or until tender. Cool slightly (about 10 minutes).

  2. Peel potatoes, and press through a ricer or mash with a potato masher until smooth. (Do not use a mixer or food processor.) Stir in preserves and next 9 ingredients until well blended. Spoon sweet potato mixture into a lightly greased 2 1/2-qt. baking dish.

  3. Bake at 350° for 20 minutes or until hot.

  4. Brought to the table by Sheri Castle (adapted from The New Southern Garden Cookbook).