Whipped Sweet Potatoes with Nutmeg and Lemon
Source: Gourmet Magazine
Yield: 12 Servings

5 lb deep orange sweet potatoes; peeled and cut into 2-inch pieces
1/2 cup butter; at room temperature
3 tbsp unsulfured molasses
2 tsp lemon peel; grated
1 1/2 tsp ground nutmeg
salt
pepper
fresh parsley; minced
lemon peel; grated
ground nutmeg

Cook sweet potatoes in a large pot of boiling salted water until tender, about 15 minutes. Drain well. Transfer to a large bowl and puree in mixer or food processor in batches. Return to pot. Mix in butter, molasses, 2 tsp lemon peel and 1 1/2 tsp nutmeg. Season with salt and pepper. Stir potato mixture over medium heat to rewarm and thicken slightly. Transfer potatoes to a serving bowl. Top with parsley, lemon and nutmeg.