Ingredients Jump to Instructions ↓

  1. Sweet Potatoes with Grapefruit

  2. 1 3/4 pounds sweet potatoes

  3. 1 large grapefruit

  4. 3 tablespoons unsalted butter

  5. 1/3 cup (firmly packed) light brown sugar

  6. 1/4 teaspoon salt

  7. 2 eggs, well beaten

  8. Preheat oven to 375F. Put the potatoes, unpeeled, in a large

  9. saucepan and cover with water. With a swivel-bladed vegetable

  10. peeler, peel the yellow zest from the grapefruit and put it in with

  11. the potatoes. Bring to a boil, reduce the heat and simmer until

  12. the sweet potatoes are just fork-tender, about 20 minutes.

  13. Meanwhile, with a long-pronged fork or tongs, dip the grapefruit

  14. into the boiling potato water and blanch, turning constantly, for 30 seconds. Rinse the grapefruit briefly under cold running water

  15. to cool and peel off the white pith. Section the grapefruit and peel off the membranes over a bowl to catch the juice. Reserve

  16. all the juice and pulp; discard any seeds.

  17. When the sweet potatoes are done, drain and let cool; discard the

  18. grapefruit zest. Peel the potatoes and put them into a food

  19. processor along with the grapefruit pulp and juice, the butter,

  20. brown sugar and salt. Puree until smooth. Add the eggs and mix

  21. to blend. Pour the sweet potato mixture into a well-buttered, 6-cup souffle

  22. dish. Place in a pan of hot water and bake for 45 minutes, or until the center is set.


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