Candied Sweet-Potato Purée

Preparation

1. Step 1

   Preheat oven to 400°F. and line a baking sheet with foil.

   Step 2

   Prick sweet potatoes in several places with a fork and bake on baking sheet in middle of oven until very tender, 1 to 1 1/4 hours.

   Step 3

   Finely grate enough zest from orange to measure 1 teaspoon and squeeze enough juice from orange to measure 1/2 cup. In a small saucepan melt 4 tablespoons butter over moderate heat and stir in zest, orange juice, sugar, bourbon, nutmeg, and salt, stirring until sugar is dissolved.

   Step 4

   When potatoes are just cool enough to handle, peel and put flesh in a food processor. Add butter mixture and pur
e just until smooth. Sweet-potato purée may be made up to this point 2 days ahead and chilled in a 1 1/2-quart shallow baking dish, covered. Reheat purée, covered, in middle of 350°F. oven. Transfer purée to a serving dish and dot with remaining 2 tablespoons butter, letting it melt to form pools.