--2 large cans of sweet potatoes in light syrup (not sweep syrup) – 2 lbs. 8 oz. each --Juice from one orange (4 tbsp) --Finely zest the orange peel (start with one tbsp and add to taste) --½ stick butter – softened, not melted --4 tbsp Irish whiskey (may need to adjust more or less to how tight or loose the potatoes are) OR several drops rum flavoring – to taste --1 to 2 tsp vanilla (start with 1 and add more to taste) --½ cup milk, half and half, or cream (may need to add more, depending on how tight or loose the potatoes are) --½ tsp cinnamon (add to taste) --1/8 tsp ground nutmeg (add to taste) --Salt and pepper to taste
Optional: few drops of lemon juice (brightens the flavor)
Drain potatoes; mash and then whip until smooth-ish consistency is achieved
THEN: Add and stir in ingredients a few at a time, and whip intermittently, tasting often, and adjust ingredients to taste throughout process
End product should look rather like orange to dark-orange chiffon and have a light, fluffy, uniform texture
Spoon into large casserole dish.
If you used Irish whiskey to flavor, bake the casserole at 350 degrees for 30 minutes, to bake off the alcohol. Can be reheated in microwave.
If you used the rum flavoring, you don’t need to bake in the oven, you can heat through in microwave.
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