Sweet Potato Puree With Brown Sugar and Sherry

Here is a more grown-up version of a tradtional holiday side dish.

• Ready In: 1 hr 20 mins
• 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

1. 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.
2. 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.