Sherried Yams With Nuts
|Butter||1⁄4 Cup (4 tbs), softened|
|Sherry||1⁄4 Cup (4 tbs)|
|Light cream||1⁄4 Cup (4 tbs)|
|Nuts||1⁄3 Cup (5.33 tbs), coarsely chopped (peanuts, cashews, pecans, etc)|
Preheat oven to 400° F Bake yams about 40 minutes or until tender.
Cut slice off top of potato.
Scoop out potato, keeping skin intact.
Combine in bowl with butter and sherry; mix well with electric mixer or by hand.
Add enough cream to make potatoes light and fluffy.
Add nuts; stuff mixture back into shells.
If necessary, just before serving heat for 5 minutes.