Recipe from Chef Kevin Callaghan of Acme Food & Beverage in Carborro, NC
3 pounds sweet potatoes
1 1/2 cups Cheerwine
2 ounces fresh ginger, chopped
1 tablespoon allspice berries
1 cup brown sugar
1 teaspoon fresh orange zest
1/4 pound butter
Coarse salt to taste
Freshly ground white pepper to taste
Preheat oven to 375 degrees. On a sheet pan, roast sweet potatoes whole for 45 minutes, or until soft to the touch. Remove from oven and set aside.
In a large saucepan, combine Cheerwine, ginger, and allspice berries. Bring to a simmer. Add brown sugar and reduce for 10 to 15 minutes, stirring often. Add orange zest and continue to cook for 5 minutes. Liquid should be reduced by about half and have a syrup-like consistency. Strain and set aside.
Peel sweet potatoes, cut them across the grain, and put into bowl of a stand mixer. Using a paddle attachment, mix sweet potatoes until smooth. Add butter, 1 tablespoon at a time, until fully incorporated. With the mixer on, slowly add Cheerwine mixture to sweet potatoes, tasting halfway through to gauge sweetness. Adjust to taste. Season with salt and pepper.