Ingrédients
4pounds sweet potatoes, peeled and quartered4tablespoons unsalted butter, divided4 teaspoons fresh lemon juice1½teaspoons kosher salt1¼teaspoons ground ginger¾teaspoon ground allspice¾teaspoon ground coriander½teaspoon ground chipotle pepper (or ¼ teaspoon cayenne pepper)¼teaspoon freshly ground black pepper1cup fat free or regular half-&-half
Preparation
Place sweet potatoes in a 4 quart saucepan and add water to cover by 1-inch. Bring to a boil, then reduce heat and simmer until tender, about 20 to 25 minutes. Drain and let cool slightly. Coat a 2-quart oval or rectangular ceramic baking dish with ½ tablespoon of the butter. Preheat the oven to 350°F.Place the cooked, slightly cooled sweet potatoes in the Cuisinart® Food Processor fitted with the metal “s” blade. Add 2½ tablespoons of the butter, the lemon juice, salt, ginger, allspice, coriander, chipotle powder, and pepper. Pulse to begin blending, then process continuously adding the half-&-half through the small feed tube until the mixture is creamy and homogenous, about 1 to 2 minutes. (If you have a 7-cup work bowl, do this step in 2 batches.)Transfer to the prepared baking dish. Cut the remaining 1tablespoon of butter into 8 pieces and dot the top of the potatoes with the butter. Bake in the preheated 350°F oven for 40 to 45 minutes, until heated though and slightly browned on top. Serve hot.Spiced sweet potatoes may be prepared up to 2 days ahead. Cover and refrigerate. Remove from refrigerator and let stand at room temperature 30 minutes before baking.
