Sweet Potatoes With Tequila & Lime
|Butter/Margarine||3⁄4 Pound (1 1/2 Cups)|
|Sweet potatoes/Yams||4 Pound|
|Sugar||1⁄4 Cup (4 tbs)|
|Tequila||1⁄4 Cup (4 tbs)|
|Lime juice||2 Tablespoon|
|Lime wedges||4 (Or Halves)|
Put a rimmed metal baking pan (about 12 by 17 inches) on 2 burners over medium heat; add butter and stir until melted.
Peel potatoes; then shred, using a food processor or coarse holes of a grater.
At once, mix with butter in pan, then sprinkle with sugar.
Cook over medium heat on the 2 burners, uncovered, until potatoes begin to caramelize and look slightly translucent, about 15 minutes.
Turn occasionally with a wide spatula, taking care not to mash or break up shreds.
Stir in tequila (if used) and lime juice.
Cook, stirring, for about 3 more minutes.
Season to taste with salt and pepper.
If made ahead, cover and refrigerate until next day; 15 minutes before serving, return covered pan to 2 burners over medium-low heat to warm.
Pour sweet potatoes into a bowl; garnish with lime wedges.