Monday, December 1, 2008
Sweet Potato Puree with Brown Sugar and Sherry
Who knew? Red-skinned sweet potatoes are yams, the real deal. Apparently tan-skinned sweet potatoes are just posers. When roasted, the flesh of the red ones turns BRIGHT, beautiful orange. You could totally eat it like a baked potato; in fact, I'm planning on trying it sometime this week.
Apparently, there was a lot that I didn't know about sweet potatoes. For our Thanksgiving yams, my mom and I were aiming for something a little less sweet than the traditional marshmallow-topped dish. While searching for a new yam inspiration online, I discovered that there are so many different ways to prepare them, and barely any include marshmallows. A few blogs even called the (what I thought was) traditional marshmallow yams "tacky."
I found this recipe on Epicurious.com and decided to try it out. Although my brother was skeptical about the lack of marshmallows, he's now a believer that yams can be enjoyed without those pillowy white sugar cubes.
Can be made 2 hours ahead (let stand at room temperature). Recommended method of re-heating: warm over medium-low heat in saucepan, stirring often. My method of re-heating: microwave. Works every time.
Makes 6 to 8 servings.
2 pounds medium-size red-skinned sweet potatoes (yams)
2 pounds medium-size tan-skinned sweet potatoes
10 tablespoons (1 1/4 sticks) butter, room temperature
1/4 cup (packed) golden brown sugar
5 tablespoons dry Sherry
Preheat oven to 425°F. Pierce all sweet potatoes in several places with fork. Bake until tender when pierced with knife, about 55 minutes. Cool slightly.
Cut potatoes in half lengthwise. Using spoon, scoop potato pulp into large bowl. Add butter and brown sugar to potatoes. Using electric mixer, beat until smooth. Beat in Sherry. Season to taste with salt and pepper. Transfer to large saucepan.