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1
Preheat the oven to 400 degrees F.
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2
Place the potatoes in a single layer on a baking sheet and place them in the center of the oven.
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3
Cook until the potatoes are completely yielding in the center when pierced with the tip of a knife, 45 minutes to 1 hour, depending on the size of a potato.
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4
Remove from the oven and lower the temperature to 375 degrees F.
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5
Place the potatoes on a flat surface and use a sharp knife to cut down the middle of them lengthwise.
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6
Use a tablespoon to scoop out the flesh, leaving the skin behind.
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7
Transfer the flesh to a medium, oven proof dish.
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8
Stir it slightly to break up any large pieces and place the dish in the oven.
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9
Bake in the oven for 10 minutes and give the flesh a stir again.
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10
Bake for an additional 10 minutes.
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11
Remove from the oven.
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12
In a small saucepan, warm the cream.
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13
Transfer the sweet potato flesh to a medium bowl and whisk in the 1 tablespoon butter and cream.
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14
Season with salt, to taste.
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15
Heat a skillet and add the remaining 1 stick butter.
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16
Allow it to melt and turn light brown.
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17
Transfer to a bowl to stop it from overbrowning.
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18
Stir in the orange juice, orange zest, sherry, and molasses.
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19
Taste for seasoning.
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20
Serve immediately with the potatoes.
