Saturday, November 26, 2011

A Thanksgiving Special - Tipsy Sweet Potatoes

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.


Lucy said...

Ah sherry!

Julia said...

Sherry is tasty and if you have none, a little bourbon works just as well in the yams.