Ingredients
3 pounds (about 6 medium sized) red-skinned sweet potatoes (yams)
1/2 cup golden brown sugar
1/4 cup butter, room temperature
1 Tablespoon lemon juice
2 teaspoons grated orange peel
3/4 teaspoon ground cinnamon
3/4 teaspoon ground allspice
3/4 teaspoon ground nutmeg
Preparation
Preheat oven to 400°F. Pierce sweet potatoes in several places with fork; place on rimmed baking sheet. Bake until tender when pierced with fork, about 55 minutes. Cool slightly. Cut the sweet potatoes in half. Scoop out pulp into large bowl; discard peel. Add brown sugar, butter, lemon juie, grated orange peel, ground cinnamon, allspice and nutmeg to sweet potato pulp. Using an electric mixer, beat until mixture is smooth; season with salt and pepper. Can be made a day ahead
