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Sherried Sweet Potatoes

Western.Chefs's picture
Sherried Sweet Potatoes was one dish which I found extremely easy to make. And after tasting this Sherried Sweet Potatoes you will never believe that cooking it was this easy. Make it today!
  Sweet potatoes 14 Medium
  Water 1 Cup (16 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs), softened
  Packed brown sugar 3⁄4 Cup (12 tbs)
  Cream sherry 1⁄3 Cup (5.33 tbs)
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon

1. In 8-quart Dutch oven or saucepot, heat sweet potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 30 to 40 minutes, until potatoes are fork-tender; drain and peel.
2. In large bowl, with mixer at low speed, beat sweet potatoes and butter or margarine until smooth, scraping bowl constantly with rubber spatula. Add brown sugar, sherry, salt, and pepper. Increase speed to medium; beat 2 minutes longer or until mixture is light and fluffy.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3385 Calories from Fat 811

% Daily Value*

Total Fat 92 g142%

Saturated Fat 58.2 g290.8%

Trans Fat 0 g

Cholesterol 241.9 mg80.6%

Sodium 4134.5 mg172.3%

Total Carbohydrates 600 g199.9%

Dietary Fiber 63 g252.1%

Sugars 258.6 g

Protein 34 g68.6%

Vitamin A 6014.1% Vitamin C 84%

Calcium 80.6% Iron 79.2%

*Based on a 2000 Calorie diet

Sherried Sweet Potatoes Recipe