Wednesday, 16 January 2008

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

Sherried Sweet Potatoes4 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.


Kevin said...

That sweet potato looks really good. Cream and sherry sounds like a nice way to dress up a sweet potato.

lavaterra said...

I'm always lookout for sweet potatoe recipes and this one looks very nice. I will put it on my to-do-list. Thank you and greetings from munic, germany