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We almost
always have puréed sweet potatoes or garnet yams with our Thanksgiving
and Christmas dinners. Usually we just bake them, scrape out the insides
and mash them with a little butter and brown sugar. My father found a
wonderful recipe in an old issue of Bon Appetit which includes grated orange peel, lemon juice, cinnamon, allspice, and nutmeg, spices that you would normally find in a
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