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Sweet Potatoes with Grapefruit

1 3/4 pounds sweet potatoes
1 large grapefruit
3 tablespoons unsalted butter
1/3 cup (firmly packed) light brown sugar
1/4 teaspoon salt
2 eggs, well beaten

Preheat oven to 375F. Put the potatoes, unpeeled, in a large
saucepan and cover with water. With a swivel-bladed vegetable
peeler, peel the yellow zest from the grapefruit and put it in with
the potatoes. Bring to a boil, reduce the heat and simmer until
the sweet potatoes are just fork-tender, about 20 minutes.

Meanwhile, with a long-pronged fork or tongs, dip the grapefruit
into the boiling potato water and blanch, turning constantly, for
30 seconds. Rinse the grapefruit briefly under cold running water
to cool and peel off the white pith. Section the grapefruit and
peel off the membranes over a bowl to catch the juice. Reserve
all the juice and pulp; discard any seeds.

When the sweet potatoes are done, drain and let cool; discard the
grapefruit zest. Peel the potatoes and put them into a food
processor along with the grapefruit pulp and juice, the butter,
brown sugar and salt. Puree until smooth. Add the eggs and mix
to blend.

Pour the sweet potato mixture into a well-buttered, 6-cup souffle
dish. Place in a pan of hot water and bake for 45 minutes, or
until the center is set.

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