Foodie Corner
courtesy of Kraft
These Sweet Potatoes are “bad,” as in “GOOD!” The perfect-for-Thanksgiving recipe comes to us from our friend, Mathy Wasserman, and here’s what she has to say about it….
“‘Really Bad Sweet Potatoes’ was coined by my mom for her recipe for yams (which every one thinks are the same as sweet potatoes…but they’re not). For years we lived on a Pritikin-based diet because of my dad’s high blood pressure (no fats, low sugar, no meat, nothing that ended in “aise” such as mayonnaise, hollandaise, bernaise and so on), but these came out once a year to blow our palates away. In theory, the alcohol burns off but I have made them for some civic and community events and–Wow! People have well…let’s just say, they felt a little ‘Bad.'”
Really “Bad” Sweet Potatoes
4 sweet potatoes, peeled and cubed
1/3 cup sugar
½ cup butter
2 eggs, beaten lightly
½ cup heavy cream
¼ tsp. salt
½ tsp. cinnamon
¼ tsp. freshly ground nutmeg
¼ cup bourbon
25 Jet-Puffed Marshmallows (opt.)
Preheat oven to 350 degrees.
Cook sweet potatoes in boiling water until tender, about 20 minutes. Drain. Add all the ingredients (except the marshmallows) together into a food processor. Process until smooth. Scoop sweet potato mixture out into a 9-inch square baking dish. Cover the top with the marshmallows (if you must!).
Bake for 45-50 minutes, until marshmallows are browned and melted.