- 3 lbs. sweet potatoes
- 5 Tbsp. butter
- 2 Tbsp. brown sugar
- 1⁄3 cup milk, microwaved until warm
- 2 Tbsp. sweet sherry
- cooking spray
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.