Sweet Potatoes with Tequila

 

My daughter Amy has always been able to eat her weight in sweet potatoes. Just for a change, I once added tequila to a favorite recipe instead of the usual orange juice, rum or brandy. It gave the potatoes a different, interesting taste-and we’ve been “into” tequila’d sweet potatoes ever since!

Yield: 4 to 6 servings

2 large or 3 medium sweet potatoes (about 2 lbs. total)

2 to 4 Tablespoons tequila

¼ cup unsalted butter, room temperature

Freshly grated nutmeg to taste

½ teaspoon salt (or to taste)

Freshly ground white pepper to taste

1. Scrub unpeeled sweet potatoes, cut in large chunks and cook in lightly salted boiling water until tender. Then pour off water, cover pan and let potatoes ‘fluff” about 5 minutes.

2. Quickly peel the potatoes; add 2 Tablespoons tequila, butter and nutmeg. Beat with an electric mixer or process in a food process until fluffy. Taste and add more seasonings if desired. Serve warm.

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