Sweet Potato Puree with Brown Sugar and Sherry

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/102497

SWEET POTATO PUREE WITH BROWN SUGAR AND SHERRY
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
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. 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.

Bon Appétit
November 1999
Janet Fletcher
1999-11-08 12:20:26.0

Notes: I made these potatoes at Thanksgiving and Christmas 2007. They were a big hit!