Yesterday and today are our days to celebrate Thanksgiving, so we're cooking up a storm over here, which doesn't leave a lot of time for writing. In lieu of something longer, I thought I'd post the sweet potato recipe that's become our party favorite, at least for adults. The kids prefer marshmallows,* which just leaves more for us!
Tipsy Sweet Potatoes
4 pounds of sweet potatoes or yams
1/2 stick butter
1/4 cup brown sugar
5 TB dry Sherry
Preheat oven to 425F/218C. Wash your sweet potatoes well and stab them several times with a fork for ventilation. Bake for about an hour, or until you can easily run a knife through one.
Slice potatoes in half and scoop pulp into a large bowl. Add butter and brown sugar to potatoes. Using either a potato masher, a big spoon or (if you've got one) an electric mixer, beat until smooth. Add Sherry and salt and pepper to taste. Transfer to large pan.
When you're ready to serve, rewarm the potatoes on the stove, stirring often.
*Are you in Prague, looking for marshmallows that don't taste like strange fruit? Head to Marks & Spencers for vanilla flavored goodness. M&S also stocks Sherry.
If I'm not working or hanging out with our 10 year old while a bouncy 5 year old dances around us, there's a good chance I'll be hammering away on our piano, reading a book or trying to sketch. I live in Prague, Czech Republic and hail from the U.S. South.