Recipe: Nathalie Dupree's Ginger-Spiced Sweet Potatoes

Ginger-Spiced Sweet Potatoes
From Nathalie Dupree's Comfortable Entertaining

3 Lbs sweet potatoes
6 Tbsp butter, room temperature
6 Tbsp dark brown sugar, packed
1/2 Tsp salt
1/2 Tsp ground coriander seeds
1/2 Tsp ground cinnamon
1 Tsp fresh ginger, finely chopped
1 Tsp lemon peel, finely chopped
1/4 Cup fresh orange juice

Preheat the oven to 350F.
Grease a 1- to 1 1/2-quart oven-proof serving dish or spray with nonstick spray.
Line a baking sheet with foil.
Wash and dry the sweet potatoes. Stick them with a knife several times each to allow the steam to escape.
Put them on the baking sheet and bake them until soft 1/2 to 2 hours, depending on size).
Peel the potatoes as soon as they are cool enough to handle.
Beat them with the flat beater in an electric mixer, put them through a ricer or mash them.
Beat in 4 tablespoons of the butter.
Add 4 tablespoons of the brown sugar and the salt, coriander, cinnamon, ginger and lemon peel. Mix well.
Beat in the orange juice.
Place the potatoes in the prepared baking dish.
Sprinkle the top lightly with the remaining 2 tablespoons brown sugar and dot it with the remaining 2 tablespoons butter.
Bake for 30 minutes until heated through.

Yield: 4 servings.