Ingredients
6 pounds sweet potatoes
1 lemon, zest and juice
3 tablespoons pure maple syrup
2 tablespoons light brown sugar
3 tablespoons bourbon
8 tablespoons butter, at room temperature
1½ teaspoons salt
1 teaspoon white pepper
3 cups miniature marshmallows
Preparation
Preheat the oven to 375 degrees F.
Place the sweet potatoes on a foil lined baking sheet and roast until very soft to the touch, 45 minutes to 1 hour. Remove from the oven and let cool, about 20 minutes. When cool enough to handle, peel them by hand and put the flesh in the bowl. Using a mixer with a paddle attachment, mix in the lemon zest and juice, maple syrup and brown sugar.
Place the bourbon in a small saucepan over high heat. Let it come just to the boil and then tilt the pan slightly towards you to set it aflame*. Add to the potatoes along with the butter. Mix well. Add salt and pepper and transfer to a 13 by 9-inch oven-safe casserole dish.
(This recipe can be made to this point up to 2 days before, refrigerated.)
Sprinkle topping over potatoes and bake for 20 minutes until the top is golden brown.
If reheating, preheat oven to 350*F. Heat for 20 minutes. Sprinkle topping over potatoes and broil for 1 minute.
