Sweet Potatoes with Sherry
7 lb. sweet potatoes (about 14 medium)
1/2 c. butter or margarine
1/2 to 3/4 brown sugar, packed
1/3 c. cream sherry
1 1/2 tsp. salt
1/8 tsp. pepper
Place sweet potatoes in an 8 quart Dutch oven with enough
water to cover potatoes. Heat to boiling. Reduce heat to
low; cover and simmer 30 to 40 minutes, until fork- tender;
drain and peel. Beat sweet potatoes and butter in a large
bowl with a mixer set at low speed. Scrape bowl constantly.
Add brown sugar, sherry, salt and pepper. Increase speed to
medium. Beat 2 minutes longer or until mixture is light and
fluffy.
Makes 14 servings.
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