| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | American | Side dish, Vegetables | 8 | Servings |
INGREDIENTS
| 4 | Sweet potatoes | |
| 1 | Head garlic, separated | |
| Olive oil | ||
| 3/4 | Stick butter, more to taste | |
| 7 | oz | Can chipotle peppers in |
| Adobo sauce | ||
| 2 | T | Dark brown sugar |
| 4 | T | Sherry |
| 2 | T | Fresh sage, minced |
| 1/2 | c | Shredded parmesan |
| Salt to taste | ||
| 1 | Bunch green onions, with | |
| Some tops, chopped |
INSTRUCTIONS
Place the sweet potatoes on a roasting pan along with the cloves of garlic. Drizzle garlic lightly with olive oil. Roast in a 400 degree oven until tender, turning occasionally. Remove the garlic when it has softened and lightly caramelized; do not allow to burn. Peel the roasted garlic and place in a small bowl and add 1/2 of the canned chipotles, chopping whole chipotles. Add brown sugar, and sherry; blend lightly with a fork. Peel sweet potatoes and place in a large bowl. Mash lightly with butter, adding garlic/chipotle mixture, stir in sage, green onions, parmesan and salt. Spoon mixture into a 8-cup buttered casserole and cover. Bake in a 350 degree oven for about 30 minutes. Garnish with fresh sage sprigs before serving. Better if made a day or two in advance. From The Austin American Statesman, typed by jessann :) Posted to MM-Recipes Digest by jessann <[email protected]> on Nov 21, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 194
Calories From Fat: 147
Total Fat: 16.7g
Cholesterol: 36mg
Sodium: 137.4mg
Potassium: 34.7mg
Carbohydrates: 7g
Fiber: <1g
Sugar: 3.5g
Protein: 3.1g