INGREDIENTS

INSTRUCTIONS

In a kettle combine the sweet potatoes with enough cold water to cover them
by 1 inch and boil them for 35 minutes, or until they are just tender.
Drain the sweet potatoes and let them cool until they can be handled. The
sweet potatoes may be prepared in advance up to this point and kept chilled
overnight. Peel the sweet potatoes, cut them lengthwise into sixths, and
cut the lengths crosswise into 1/2-inch pieces. Peel, core, and cut the
apples lengthwise into sixths and cut the wedges crosswise into 1/2-inch
pieces. In a large heavy skillet cook the apples in the butter over
moderate heat, stirring, for 3 minutes, or until they are softened. Stir in
the lemon juice, the brown sugar, the cinnamon, and the Sherry, bring the
liquid to a boil, and simmer the apples for 3 minutes. Add the sweet
potatoes and cook the mixture, stirring gently and trying not to break up
the sweet potatoes, for 2 minutes, until it is combined well and heated
through. Transfer the mixture to a heated serving dish.
Serves 8.
Gourmet November 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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