Thanksgiving Sweet Potatoes
|Sweet potatoes||2 Pound, peeled & cut into 1 1/2-inch chunks|
|Butter||3 Tablespoon, cut in small|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Dried cranberries||1⁄3 Cup (5.33 tbs), chopped|
|Orange zest||1 Tablespoon, freshly grated|
|Ginger||1 Tablespoon, coarsely chopped|
|Ground pepper||To Taste|
|Orange zest||1 (For Garnish)|
In a large saucepan cover the potatoes with water and bring to a boil.
Cook over medium heat for 20 to 25 minutes, or until tender.
In a food processor, combine the potatoes, butter, and sherry, and process until smooth.
Transfer to a heated serving bowl and stir in the cranberries, grated orange zest, and ginger.
Season with salt and pepper, garnish with orange zest strips, and serve.