Sherried Sweet Potatoes
|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|
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.