5 lb Deep Orange Sweet Potatoes (Yams); peeled and cut into 2 inch pieces
1/2 cup Butter; at room temperature
3 tablespoon Unsulfured Molasses
2 teaspoon Lemon Peel; grated
1-1/2 teaspoon Ground Nutmeg
Salt
Pepper
Fresh Parsley; minced
Lemon Peel; grated
Ground Nutmeg
Yield: 12 Servings
Cook sweet potatoes in a large pot of boiling salted water until tender, about 15 minutes. Drain well. Transfer to a large bowl and puree in mixer or food processor in batches. Return to pot. Mix in butter, molasses, 2 teaspoon lemon peel and 1-1/2 teaspoon nutmeg. Season with salt and pepper. Stir potato mixture over medium heat to rewarm and thicken slightly. Transfer potatoes to a serving bowl. Top with parsley, lemon and nutmeg.