From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Pureed Sweet Potatoes I’m not calling them mashed, because they come out a lot better if you run them through a food mill or something similar. That takes out all those little strings and funny lumps in sweet potatoes. You could mash them if you don’t have a mill without a loss in flavor, however. It’s mostly a texture thing. Absolutely the best way to cook sweet potatoes for this recipe is to microwave them. 5 medium sweet potatoes, all about the same size 2/3 stick butter 1/4 cup half-and-half, warmed 1/4 cup orange juice Zest from two oranges Pinch ground ginger 1 tsp. cinnamon Pinch nutmeg 1 Tbs. Bourbon whiskey 3 Tbs. cane syrup 1/8 tsp. salt 1. Prick the sweet potatoes about six times with a kitchen fork. Place the sweet potatoes on the turntable of the microwave oven like the spokes of a wheel, atop a layer of paper towels. 2. Microwave on high for seven minutes, then turn them over (careful--they may be very hot). Microwave another seven minutes. Let them stand in the microwave for about seven more minutes, then check to see if they’re soft. If not, microwave in two-minute bursts until the potatoes are fully soft. 3. As soon as the potatoes have cooled enough to safely handle, scoop them into the food mill and crank them through into a bowl. Add the butter and the cream, and whisk until blended. Add all the other ingredients, and whisk until smooth. If you want to add an extra layer of fanciness, you can load the sweet potatoes into a shallow glass baking dish, sprinkle a little brown sugar over the top, and bake it again until a crust forms. (You could also add miniature marshmallows if your taste runs to high camp.) Serves eight. Click here for an index of recipes from past editions. © 2007 Tom Fitzmorris. All rights reserved. news@nomenu.com