Sweet potatoes, tequila teased
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Or |
| 3 | mediums | Sweet potatoes (about 2 pounds total) (up to) |
| 4 | tablespoons | Tequila |
| ¼ | cup | Unsalted butter; room temp. |
| Fresh grated nutmeg to taste | ||
| ½ | teaspoon | Salt (or to taste) |
| Fresh ground white pepper to taste | ||
Directions
Scrub unpeeled sweet potatoes, cut in large chunks & cook in lightly salted boiling water until tender. Then pour off water, cover pan & let potatoes 'fluff' about 5 minutes. Quickly peel potatoes, add 2 tablespoons tequila, butter & nutmeg. Beat with an electric mixer or process in a food processor until smooth. Taste and add salt, white pepper and 2 more tablespoons tequila, if desired. Serve warm. Makes 4 to 6 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .
Related recipes
- Bourbon sweet potatoes
- Bourbon-mashed sweet potatoes
- Brandied sweet potatoes
- Hot sweet potatoes
- Lime and tequila sweet potatoes
- Sherried sweet potatoes
- Sweet potato
- Sweet potato recipe
- Sweet potatoes
- Sweet potatoes (m_c-tx)
- Sweet potatoes royal
- Sweet potatoes southern s
- Sweet potatoes with bourbon
- Sweet potatoes with pralines
- Sweet potatoes!
- Sweet potatoes, soul-style
- Tex-mex potatoes
- Tipsy sweet potatoes
- Tropical sweet potatoes
- Whipped chipotle sweet potatoes