2 to 3 pounds sweet potatoes (about 4 large)
Olive oil, as needed
4 ounces roasted green chiles
4 ounces (1/2 stick) sweet butter
1 ounce tequila
1 tablespoon light brown sugar
Kosher salt and freshly ground black pepper
Preheat oven to 350 degrees F.
Wash the sweet potatoes but leave the skins on. Rub with olive oil
and bake until very tender, about 45 minutes. Cool the potatoes until they can be handled and remove skins. Place in a heavy saucepan
and add the remaining ingredients. Mash
the mixture well, taste for seasoning, reheat, and serve.
This mixture makes an excellent side dish as well as a burrito filling. It can be prepared while the black beans simmer
Yield: 5 cups