Prep 5 mins
Cook 45 mins
Sort of a pudding-like side dish. It takes about 5 medium sweet potatoes to equal 4 cups. If you use cooking sherry, omit the salt. If you want to get fancy, you can sprinkle the top with sliced almonds or finely chopped pecans during the last 5 minutes of baking. The preparation time does not include the time to initially cook the sweet potatoes--I do this in batches in the microwave, but have found the time to vary quite a bit depending on the microwave (my current one works much faster than my former one). I microwave them just until they're soft enough to mash.
- 4 cups cooked mashed sweet potatoes
- 1⁄2 cup sugar
- 1⁄4 cup butter
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon nutmeg
- 1⁄4 cup dry sherry
- 1⁄2 cup milk
- Combine all ingredients and beat with a mixer until fluffy.
- Turn into a buttered 1½ quart casserole and bake at 375° 45 minutes.
- Serve hot.
I made 2 servings of this as a side dish. I left out the ginger and aded spicy garlic oil instead of the butter. OOPS, I just realized I forgot to put sugar in too! Anyway, this was a nice side dish that was not too sweet (probably because I forgot the sugar). The sherry was a nice addition.
Fabulous! Even though I know better, I reduced this recipe using the converter because there are only 2 of us. This caused the amounts to be different than the original recipe but it was still outstanding! The sherry gives this a wonderful flavor-Echo echo- You've done it again!
Super! I love sweet potato/yam recipes that are not loaded with sugar and marshmallows and this one is perfect! The sherry adds a great flavor. I used yams, peeled cut and boiled them and then mashed them. I did sprinkle the finely chopped peccans on top as you suggest in your intro; I highly recommend using them. This will be a new holiday favorite. Thanx for posting.