3 pounds medium-size sweet potatoes (about 8 oz. each) |
1/3 cup peach preserves |
1/4 cup butter, melted |
2 tablespoons light brown sugar |
2 tablespoons dry sherry |
2 teaspoons lemon zest |
2 tablespoons fresh lemon juice |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly grated nutmeg |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cinnamon |
garnish: crumbled gingersnaps |