Sweet Potatoes with Sherry
Prep time
Cook time
Total time
A delicious side dish of sweet potatoes with sherry and brown sugar!
Author: Marilena Leavitt
Recipe type: Side Dish
Serves: serves 6-8
Ingredients
- 3½ lbs. medium-sized, red-skinned sweet potatoes
- 8 TBSP. butter at room temperature
- 4 TBSP. brown sugar
- 3 TBSP. Cream Sherry
- ½ tsp. salt
- ¼ tsp. black pepper
Instructions
- 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.
Notes
These can easily be made two hours ahead. Let the potatoes stand at room temperature, then re-warm them over medium-low heat, stirring often.
If absolutely necessary, the sherry can be substituted with 5 tablespoons of apple cider. However, sherry has much more flavor!
If absolutely necessary, the sherry can be substituted with 5 tablespoons of apple cider. However, sherry has much more flavor!
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/sweet-potatoes-with-sherry/