Sweet Potato Puree with Brown Sugar and Sherry

Very sweet.
Janet Fletcher, food writer, says, "Sure, I loved sweet potatoes with marshmallows when I was a child, but some tastes you leave behind. Now I prefer a more grown-up preparation, with an intriguing hint of Sherry."

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 (Rum or Liqueur)

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. (Can be made 2 hours ahead. Let stand at room temperature.) Re-warm sweet potatoes over medium-low heat, stirring often. Can also be re-warmed in the oven.

Makes 6 to 8 servings.

Sweet Potato Puree With Brown Sugar and Sherry
Bon Appétit
November 1999