Rinse and peel sweet potatoes. Shred with coarse blade of a food processor or a hand grater.
Put a 2-inch-deep 12- by 17-inch baking pan in a 475° oven. Add butter, cut into chunks. When butter melts, after about 3 minutes, add the sweet potatoes and sugar. Mix well with a wide spatula. Bake, turning the sweet potatoes occasionally with the spatula (taking care not to mash the mixture), until about half the sweet potatoes are browned and remainder are tender to bite, 50 to 60 minutes. Add the tequila and lime juice and mix well. Bake 5 minutes more.
Pour sweet potatoes into a bowl. Season to taste with salt and pepper. When serving, accompany with lime wedges to squeeze over potatoes.
I have to concur. I have the original recipe in my Sunset magazine annual. It contains 1.5 cups of butter (3/4 #) and 1/4 cup of tequila and I always get rave reviews and repeat requests to make this to whomever I've served it to. Original ingredients:
1.5 cups butter, 1/4 tequila, 1/4 sugar, 4 # sweet potatoes/yams; 2 T lime juice. this is the real winner!
I agree with the others that the original recipe was far better; a true 5-star classic. I've tried this version and it just doesn't have the flavor; I'm so tired of being "protected" from butter! Also, the pan-frying develops more sweet potato flavor than the baking method. I wish I could find the original now, but I have to recreate it based on this one.
I agree with Gunmanswife, the original recipe was not any more work than this and the flavor can't be beat. It has been a Thanksgiving favorite in our home for 20 years. Forget about yams and marshmellows, this is undescribeably BETTER!!! Still, you should reprint the original recipe and give people the choice of which way to go.
When this recipe first was published in 1984 it was cooked in a large fry pan on top of the stove. I still cook it that way and it is easy, takes less time to prepare, and delicious. A very nice change to "candied sweet potatoes". Even my grand children like them.
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