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."
Ingredients
Makes 6 to 8 servings
Step 1
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.
Step 2
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.)Rewarm sweet potatoes over medium-low heat, stirring often.
How would you rate Sweet Potato Purée with Brown Sugar and Sherry?
Leave a Review
Reviews (89)
Back to TopThis is our holiday sweet potato dish. I too use less butter but otherwise follow the recipe with red garnets and yams. Another reviewer suggested ginger. I sprinkle chopped crystalized ginger over the top. Enhances the flavor!
tharper401
IN
11/19/2016
This is the recipe always requested by the guests for the regular holiday dinners at my home. I use less butter than the recipe lists. If you use all of the butter, the dish has a more "soupy" consistency. I also finely chop crystallized ginger slices and sprinkle them on the top of the dish before warming in the oven. The ginger sparks the flavor of the sweet potatoes. I have prepared and refrigerated this recipe the evening before serving, leaving it at room temperature a couple of hours before warming in the oven. In fact, there is a large prepared dish of this recipe in my refrigerator now just waiting for the oven! Happy Thanksgiving!
tharper401
Indiana
11/27/2014
As others have suggested, I used half the butter. I also used whiskey instead of sherry. What a great combination! Everyone loved it. I had to split the leftovers with the hostess. I would definitely make them again.
dleising
Milwaukee, WI
12/1/2013
Not bad as written -- like others, I used rum (spiced rum, BTW). But Instead of the butter I went with coconut oil and threw in a knob of creamed coconut (it was the coconut rum in another review that inspired me). After it was done cooking I threw in some craisins that I was soaking in pineapple juice and a few of the pineapple chunks too. Yum! Think I'll add some chopped peanuts the next time.
alecto07
Montreal
10/31/2013
Awesome. Instead of sherry, I used whiskey, and will cut back on the butter next time. Licked the mixer bowl!!
Anonymous
Seattle, WA
6/22/2012
Simple is good in this case. I cut back on the brown sugar and the margarine (instead of butter) and increased the Sherry just a little, skipped the red skinned sweet potatoes (couldn't find) and it was great! Will definitely make again.
garlic4life
LA
11/29/2011
Loved this recipe last year, as did my whole family. It reminded everyone of my grandma's thanksgiving sweet potatoes ... but without the marshmallows. You can cut the butter way down, though. Less than half, even. And I'm no wimp when it comes to butter. But 10+ tablespoons per 2 lbs of potatoes seemed really excessive. They were delicious with about a quarter of the recommended butter.
rosene2
11/21/2011
EXTREMELY RICH. Almost inedibly so.
Number88
9/25/2011
Love this recipe. Simple, and really highlights the flavor of the sweet potatoes. Now a Thanksgiving staple!
Anonymous
4/12/2011
Perfect, full yam flavor exalted by the sherry and brown sugar, nothing more nor less.
gconterno
12/18/2010
I thought this was just good. Perhaps I am just not a fan of sweet sweet potatoes. My favorite sweet potato recipe so far has been sweet potatoes with chipotle cream. This was just ok to me (but some of the guests loved it)
superpuji
12/4/2010
Served these with the chile-garlic shrimp. What a wonderful pairing. My wife and I will definetly be doing this again!!
Harleyhead
Summerfield, N. C.
10/10/2010
WOW - Easy and delicious! I only used 1/2 the butter, less sugar and 3tbs dry Sherry. Very good, even by my family's standards - they love candied yams, which I find too sweet for my taste. Now, I have a way to enjoy a great veggie with my family. This is a keeper.
Anonymous
Montclair, New Jersey
8/24/2010
This is delicious without all of the butter, so save the fat and calories for something that needs it.
Anonymous
Santa Barbara, CA
3/31/2010
Absolutely phenomenal ... the sherry really brings something special. Absolutely will make this one again.
ScottyMac33
Glen Rock, NJ
2/14/2010
