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
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).
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.
Bake at 350° for 20 minutes or until hot.
Brought to the table by Sheri Castle (adapted from The New Southern Garden Cookbook).
This recipe has become a holiday staple at my house. My husband requests this dish every year! The peach preserves add a wonderful layer of flavor. I prepared as described and instead of ginger snaps subbed chopped pecans.
This is my new sweet potato go to for Thanksgiving. It is just what I hoped it would be; not too sickeningly sweet like most sweet potato side dishes and NO marshmallows!
The only substitute I made was use crystallized ginger in place of the powdered ginger.
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