Sweet potatoes are a bright staple in the winter kitchen. Not only are they loaded with good-for-you nutrients, vitamins and fiber, but they also have anti-inflammatory and antioxidant properties. Sweet potatoes are also low in calories, and are a great, gluten-free option for those looking to replace carbs in their diet. It is no surprise that they make the top of the “super-foods” list every year.
As is the case with many root vegetables, the time-honored method of cooking sweet potatoes is to bake them. This method of cooking, brings out their natural sweetness and they need very little to enhance their delicious and rich flavor.
This simple recipe for sweet potatoes with sherry is a great alternative to regular mashed potatoes and you can make it completely ahead of time. Classic companions for sweet potatoes include maple syrup, oranges and ginger. Nevertheless, pairing the warm, just roasted sweet potatoes with a little butter, some brown sugar and just a few tablespoons of sherry, results in a truly decadent dish. I really hope that you give this simple side dish a try!
- 3½ lbs. medium-sized, red-skinned sweet potatoes
- 8 TBSP. butter at room temperature
- 4 TBSP. brown sugar
- 3 TBSP. Cream Sherry
- 1 tsp. salt
- ¼ tsp. black pepper
- Preheat oven to 425°F. Pierce each of the sweet potatoes in several places with fork. Place them on a baking sheet lined with parchment paper and bake for about 55-60 minutes or until tender when pierced with knife. Cool slightly (until you can handle them).
- Cut the sweet potatoes in half, lengthwise. Using a spoon, scoop the potato pulp into a bowl then add the butter and brown sugar to potatoes. Using a handheld mixer, beat until smooth. Add the sherry and season the potatoes generously with salt and pepper. Transfer the potatoes to a saucepan and reheat them gently over medium-low heat before serving.
If absolutely necessary, the sherry can be substituted with 5 tablespoons of apple cider. However, sherry has much more flavor!
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