Sweet Potato Puree with Brown Sugar and Sherry

1. 1

   Preheat oven to 425F.

2. 2

   Pierce all sweet potatoes in several places with fork.

3. 3

   Bake until tender when pierced with knife, about 55 minutes.

4. 4

   Cool slightly.

5. 5

   Cut potatoes in half lengthwise.

6. 6

   Using spoon, scoop potato pulp into large bowl.

7. 7

   Add butter and brown sugar to potatoes.

8. 8

   Using electric mixer, beat until smooth.

9. 9

   Beat in Sherry.

10. 10

    Season to taste with salt and pepper.

11. 11

    Transfer to large saucepan.

12. 12

    (Can be made 2 hours ahead.

13. 13

    Let stand at room temperature.)

14. 14

    Rewarm sweet potatoes over medium-low heat, stirring often.

* Per serving · 4 servings · Values may vary.

No additional tips available.