Instructions: 1. Preheat the oven to 450 degrees. Pierce the sweet potatoes a few times and roast them in a large nonstick roasting pan for about 1 hour, or until soft and browned on the bottom. (I just put them on foil laid directly on the rack) Let cool for 15 minutes. Remove the skin, leaving as much caramelized flesh as possible. Cut the potatoes into large chunks and transfer to a food processor. Add the lemon juice and zest, season with salt and pepper and process until smooth. (I had to do this in 2 batches for my food processor. 5 lbs turned out to be 4 very large yams)

2. In a large non-reactive saucepan, combine the bourbon and brown sugar and bring just to a boil. Add the sweet potatoes and stir until blended.

(MAKE AHEAD: The puree can be refrigerated for up to 1 day). warm over low heat, then transfer to a large bowl and serve.

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