Sherried Sweet Potatoes
I found this recipe in an old German cookbook, and it's been a favourite way to serve sweet potatoes since then.
4 servings
1 hour - 15 minutes prep time
4 medium sweet potatoes
1 tablespoon butter
3 tablespoons light cream
3 tablespoons good sherry
salt & pepper
Preheat the oven to 350°F. Bake the sweet potatoes until tender, 30 to 45 minutes. (The heat is a little flexible, and can be adjusted to the requirements of other dishes, from 325°F up to 400°F. Just remember to also adjust the baking time.)
When you remove the sweet potatoes from the oven, turn up the heat to 450°F. Handle the cooked sweet potatoes through an oven mitt or tea-towel; they are hot. Cut them in half, and scoop out the flesh into a small bowl. Mash it with the butter, cream and sherry. Season lightly with salt and pepper.
Spoon or pipe the mixture pack into the shells and bake for 5 minutes at 450°F.
4 servings
1 hour - 15 minutes prep time
4 medium sweet potatoes1 tablespoon butter
3 tablespoons light cream
3 tablespoons good sherry
salt & pepper
Preheat the oven to 350°F. Bake the sweet potatoes until tender, 30 to 45 minutes. (The heat is a little flexible, and can be adjusted to the requirements of other dishes, from 325°F up to 400°F. Just remember to also adjust the baking time.)
When you remove the sweet potatoes from the oven, turn up the heat to 450°F. Handle the cooked sweet potatoes through an oven mitt or tea-towel; they are hot. Cut them in half, and scoop out the flesh into a small bowl. Mash it with the butter, cream and sherry. Season lightly with salt and pepper.
Spoon or pipe the mixture pack into the shells and bake for 5 minutes at 450°F.
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