Drunken Sweet Potatoes
November, 2005

Serves 8 / Who knew sweet potatoes could be so elegant? This makes a healthy alternative to marshmallow-topped sweet potato casseroles. The wine adds a complex, rich, and unusual flavor and deep color. Organic wine suggestion: Yorkville Cellars Cabernet Franc.

1/2 cup golden raisins
1/2 cup red wine
3 sweet potatoes (about 3 pounds)
2 parsnips, peeled and cut into 1-inch cubes
1/3 cup honey
1 1/2 tablespoons butter
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 cup chopped hazelnuts

1. Preheat oven to 350°. Combine raisins and red wine in small bowl; set aside.
2. Prick each sweet potato with a fork and bake. After 45 minutes, place parsnips in a small casserole dish and set in oven. Continue baking for 45 minutes more. When potatoes and parsnips are soft to the touch, remove from oven. When cool enough to handle, remove sweet-potato skins and place pulp in a medium bowl. Mash until smooth. Mash parsnips separately, then add to sweet potatoes and stir to combine. Add honey, butter, and spices; combine thoroughly. Stir in raisin-wine mixture.
3. Transfer mixture to an 8x8-inch baking dish. Bake uncovered for 30 minutes. Sprinkle with chopped hazelnuts and bake an additional 10 minutes. Serve warm.

PER SERVING: 295 cal, 15% fat cal, 5g fat, 2g sat fat, 6mg chol, 4g protein, 62g carb, 7g fiber, 43mg sodium