Mashed sweet potatoes with a bit of sherry and brown sugar. This is a nice side dish to serve with roast poultry or pork.Based on a recipe from The Good Housekeeping Illustrated Cookbook, Zoe Coulson, Hearst Books, New York, 1980, p 296.
Prep Time50 minutesmins
Total Time50 minutesmins
Course: 45 - 60 Minutes to Table, Gluten Free, Side Dishes - Potatoes, Side Dishes - Vegetables, Vegetarian
Author: Catherine Christiano
Ingredients
3poundssweet potatoes
1/4cupbutter or margarine
1/4cuppacked brown sugar
2tablespoonscream sherry
1/8teaspoonpepper
1/3teaspoonsalt
Instructions
Place sweet potatoes, unpeeled, in 4-quart pot, fill with water to cover. Place over high heat until boiling, reduce heat to simmer covered. Cook 30 - 40 minutes, allowing more time for large potatoes, until fork tender. Drain and peel.
Using stand mixer on low speed mash potatoes until smooth, scraping sides of bowl. Add remaining ingredients. At medium speed, beat 2 minutes longer, until sweet potato mixture is light and fluffy.
Notes
For Thanksgiving for 10 people, when there are a lot of other side dishes, 3 pounds of sweet potatoes is sufficient.