Saturday, November 6, 2010

Sherried Mashed Sweet Potatoes

This recipe is a really nice twist on mashed sweet potatoes. The sherry adds a rich flavor to the dish. You may want to make these for Thanksgiving. Being able to prepare this in advance is a big plus. Enjoy!
  • 3 lbs. sweet potatoes
  • 5 Tbsp. butter
  • 2 Tbsp. brown sugar
  • 1⁄3 cup milk, microwaved until warm
  • 2 Tbsp. sweet sherry
  • cooking spray
Dice sweet potatoes into chunks, leaving skins on and place into a large boiling pot of water. Boil for about 20 minutes or until a fork inserted into potato is tender. Drain potatoes into a colander.

At this point I use rubber kitchen gloves to
protect my hands from the heat and peel off potato skins. If you do not want to wear gloves you will need to wait until they are cool enough to handle. You may need to use a paring knife on some spots, but they peel off very easily. When all potatoes are peeled place them in a large mixer bowl.

Then add next 4 ingredients. Mix well on slow
speed with an electric mixer until blended, then raise to medium speed. Mix until free of lumps, stopping and stirring occasionally. Then I like to place them in a crockpot sprayed with cooking oil on high for about 3 hours. You may then lower crockpot to the low setting after that until ready to serve.

I make this every Thanksgiving. It is the sherry
that makes these sweet potatoes taste so rich. Of course they are so good you will want to make them anytime.

No comments:

Post a Comment