THE CHEF FROM HELL

Sweet potatoes are a funny thing to some people.  Many folks don't like them after having been tortured with badly prepared yams at Thanksgiving dinner over the years.  Other people think they should only be served with certain entree items, all the while thinking, "No sweet potato can match the majesty, beauty and gosh darn goodness of a regular potato!"  Me?  I like 'em.  They're pretty versatile and can be prepared to match almost entree you willing to cook up.  Today's recipe is a simple twist on mashed sweet potatoes that involves some tequila.  "Tequila?!"  Yes indeed!

Ingredients:

2 large Sweet Potatoes, peeled & cubed

5 TBS Jose Cuervo Gold Tequila

1/4 cup unsalted Butter, softened

Dry Spice Mix:

1/2 tsp Dry Mustard

1/4 tsp Ground White Pepper

1/2 tsp Kosher Salt

1/2 tsp Kosher Salt

1/2 tsp Thyme

1 pinch Cayenne Red Pepper

1 pinch Ground Nutmeg

1 pinch Ground Sage

Cooking Procedure:

Place the cube sweet potatoes in a pot & cover them with cold water

Turn the heat to high & bring this to a boil

Cook the potatoes until tender

Strain the potatoes through a colander

Place the potatoes in a food processor & process the potatoes until they are pureed

Place the potato puree in a large mixing bowl

Whisk in the remaining ingredients

Whisk well until all of the ingredients are well acquainted

Serve immediately