3 sweet potatoes, peeled and peeled
1 egg, beaten
1 1/2 teaspoons lemon extract
1 teaspoon kirsch
1 teaspoon apple cider vinegar
1 cup milk
1 cup butter or margarine, melted
3 tablespoons grated lemon zest
Place sweet potatoes in a large pot of boiling water. Reduce heat to medium-low; cover and simmer for 2 1/2 hours.
Whisk together lemon-lime peel and lemon juice. Reduce heat to simmer; add lemon zest and egg. Bring mixture to a boil, stirring constantly, and add butter or margarine. Boil approximately 20 minutes. Let cool.
Stuff sweet potatoes with egg and lemon juice mixture, and spoon mixture into hungry vegetable pot. Heat over low heat, stirring occasionally, until golden, about 5 minutes. Sprinkle with sugar and lemon zest. Simmer, stirring occasionally, for 3 minutes.
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