| 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 |
tb |
Butter; room temperature (1 |
|
|
; 1/4 sticks) |
| 1/4 |
c |
Golden brown sugar; (packed) |
| 5 |
tb |
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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“Every good thing you have ever enjoyed comes from God”