We absolutely LOVE this delicious version of the classic Sweet Potatoes we all grew up with. Chef Kevin Callaghan of Acme Food & Beverage (Carborro, NC) nailed it with the flavors of Cheerwine and ginger and we look forward to making this dish at every holiday! Photo by The Local Palate
- 3 lbs of sweet potatoes
- 1½ cups Cheerwine
- 2 oz fresh ginger, chopped
- 1 tbsp allspice berries
- 1 cup brown sugar
- 1 tsp fresh orange zest
- ¼ lb butter
- coarse salt to taste
- freshly ground white pepper to taste
Preheat oven to 375 degrees. 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 to 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.