We absolutely LOVE this delicious version of the classic sweet potatoes we all grew up with. Chef Kevin Callaghan of Acme Food & Beverage in Carborro, N.C. nailed it with the flavors of Cheerwine and ginger. We look forward to making this dish at every family get-together, especially during the holidays! Photo by The Local Palate
- 3 pounds sweet potatoes
- 1½ cups Cheerwine
- 2 ounces fresh ginger, chopped
- 1 tablespoon allspice berries
- 1 cup brown sugar
- 1 teaspoon fresh orange zest
- ¼ pound butter
- Coarse salt, to taste
- Freshly ground white pepper, to taste
Preheat oven to 375˚F. On a sheet pan, roast sweet potatoes whole for 45 minutes, or until soft to the touch. Remove from oven and set aside.
In a large saucepan, combine Cheerwine, ginger, and allspice berries. Bring to a simmer. Add brown sugar and reduce for 10-15 minutes, stirring often. Add orange zest and continue to cook for 5 minutes. Liquid should be reduced by about half and have a syrup-like consistency. Strain and set aside.
Peel sweet potatoes, cut them across the grain, and put into bowl of a stand mixer. Using a paddle attachment, mix sweet potatoes until smooth. Add butter, 1 tablespoon at a time, until fully incorporated. With the mixer on, slowly add Cheerwine mixture to sweet potatoes, tasting halfway through to gauge sweetness. Adjust to taste. Season with salt and pepper.
I couldn’t believe how easy this recipe was to make. I added one can of pumpkin and cinnamon, and skipped the pepper. I don’t have a mixer so just did it by hand. It turned out fabulous. Next time, I think I’ll add a bit of ricotta (or cottage cheese) and bake in little ramekins for a lovely dessert.
Oh, and because I added pumpkin, I doubled the ginger. It was a good kick. I’ll note that I didn’t have allspice berries so I just used the normal ingredients (nutmeg, clove, and extra cinnamon).