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Bon Appétit

Sweet Potato Purée with Brown Sugar and Sherry

By Janet Fletcher

4.5

(97)

Janet Fletcher, food writer, says, "Sure, I loved sweet potatoes with marshmallows when I was a child, but some tastes you leave behind. Now I prefer a more grown-up preparation, with an intriguing hint of Sherry."

Recipe information

  • Yield

    Makes 6 to 8 servings

Ingredients

2 pounds medium-size red-skinned sweet potatoes (yams)
2 pounds medium-size tan-skinned sweet potatoes
10 tablespoons (1 1/4 sticks) butter, room temperature
1/4 cup (packed) golden brown sugar
5 tablespoons dry Sherry

Preparation

  1. Step 1

    Preheat oven to 425°F. Pierce all sweet potatoes in several places with fork. Bake until tender when pierced with knife, about 55 minutes. Cool slightly.

    Step 2

    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.

TagsSherryAlcoholBeveragesSweet PotatoPotatoRoot VegetableVegetableSideDinnerNut FreeGluten FreeVegetarianEasyMake AheadWeeknight Meals5 Ingredients or FewerOven BakeElectric MixerStand MixerFallWinterBon Appétit
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