Sweet Potato Puree With Brown Sugar And Sherry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| November 19 | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Medium-size red-skinned |
| sweet potatoes yams | ||
| 2 | lb | Medium-size tan-skinned |
| sweet potatoes | ||
| 10 | T | Butter, room temperature 1 |
| 1/4 sticks | ||
| 1/4 | c | Golden brown sugar, packed |
| 5 | T | Dry Sherry |
INSTRUCTIONS
Preheat oven to 425F. Pierce all sweet potatoes in several places with fork. Bake until tender when pierced with knife, about 55 minutes. Cool slightly. Cut potatoes in half lengthwise. Using spoon, scoop potato pulp into large bowl. Add butter and brown sugar to potatoes. Using electric mixer, beat until smooth. Beat in Sherry. Season to taste with salt and pepper. Transfer to large saucepan. (Can be made 2 hours ahead. Let stand at room temperature.) Rewarm sweet potatoes over medium-low heat, stirring often. Makes 6 to 8 servings. Bon Appetit November 1999 Converted by MC_Buster. Per serving: 1102 Calories (kcal); 115g Total Fat; (99% calories from fat); 1g Protein; 1g Carbohydrate; 310mg Cholesterol; 1178mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 23 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 4365
Calories From Fat: 1161
Total Fat: 133.1g
Cholesterol: 305.3mg
Sodium: 265mg
Potassium: 3099.7mg
Carbohydrates: 776.6g
Fiber: 87.9g
Sugar: 206.8g
Protein: 73.3g