One of my favorite Thanksgiving tricks is to make mashed potatoes a couple of hours before dinner because it seems like there is so much to do right at the end. Your making gravy getting all the dishes together, carving turkey and getting everyone round the table. So I keep my mashed potatoes warm in the crock-pot. These will keep on warm for 3-4 hours and if they start to dry out add a little orange juice. Just be careful not to stir then too often or they get starchy.
Makes 4-6 Servings
6 small yams about 3 lbs scrubbed and patted dry
4 Tbs unsalted butter
3 Tbs Rapadura (unrefined) sugar
3 Tbs unsulfured molasses
3 Tbs bourbon
Salt & pepper to taste
1/8 tsp allspice
1/8 tsp nutmeg
(I have used orange juice in place of bourbon for people who do not wish to have alcohol or to thin if mixture is especially thick)
Preheat oven to 400°. Prick each yam several times with a fork. Place yams on a cookie sheet and bake until tender when pierced with a small knife, about 45 minutes.
Cut yams in half lengthwise and scoop flesh into large saucepan and discard skins. Add butter, sugar, molasses, bourbon salt, pepper, allspice and nutmeg. Mash until smooth. Re-warm yams over low heat stirring often, about 5 minutes. Transfer yams to bowl and serve at once.
Yams can be baked ahead and assembled just before meal.
No comments:
Post a Comment