Sweet Potato Puree With Brown Sugar and Sherry
"Here is a more grown-up version of a tradtional holiday side dish."
photo by loof751
- Ready In:
- 1hr 20mins
- Ingredients:
- 6
- Serves:
-
6-8
ingredients
- 2 lbs medium yams (red skins)
- 2 lbs medium sweet potatoes (tan skins)
- 10 tablespoons butter, softened
- 1⁄4 cup light brown sugar, packed
- 5 tablespoons dry sherry
- salt and pepper, to taste
directions
- Preheat oven to 425 degrees. Pierce all potatoes in several places with a fork. Bake until tender when pierced with a knife, about 55 minutes. Cool slightly.
- Cut potatoes in half lengthwise. Using a spoon, scoop out potato pulp into a large bowl. Add butter and brown sugar. Using an electric mixer, beat until smooth. Beat in Sherry. Season to taste with salt and pepper. Serve.
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Reviews
-
Yummy sweet potatoes! I scaled this down to 2 servings and didn't use a mixer, just beat it by hand. The sherry was a nice touch, balancing out the other flavors. Thanks for sharing the recipe!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
