| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
American |
Vegetables, Side dish |
8 |
Servings |
INGREDIENTS
| 4 |
lg |
Sweet potatoes |
| 1 |
|
Head garlic, separated |
|
|
Olive oil |
| 3/4 |
|
Stick butter, more to taste |
| 7 |
oz |
Can chipotle peppers in |
|
|
Adobo sauce |
| 2 |
tb |
Dark brown sugar |
| 4 |
tb |
Sherry |
| 2 |
tb |
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 <jessann@texas.net> on Nov 21, 1998
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