• 2 pounds sweet potatoes
• 1 navel orange
• 3 tablespoons butter, softened
• ½ cup brown sugar
• 1-1/2 tablespoons spiced rum (substitute white rum or bourbon if desired)
• ¼ teaspoon salt
Preheat oven to 400 degrees. Bake sweet potatoes until tender, about 1 hour.
In the meantime, finely grate enough zest from the orange to measure 1 tablespoon and squeeze enough juice to get ¼ cup. In small saucepan melt butter over moderate heat and stir in zest, juice, sugar, rum and salt, stirring until sugar is dissolved.
When potatoes are just cool enough to handle, peel and put flesh in food processor. Add butter/rum mixture and puree just until smooth. May be made up to 2 days head and chilled in a 1-1/2 quart shallow baking dish, covered. Reheat in preheated 350 degree oven.