November 27, 2009

Sweet Potato Tipsy בטטה שיכורה

Sweet Potato Tipsy - It's SO good !!!

Sweet Potato Tipsy
בטטה שיכורה - מתכון בעברית 8 medium sweet potatoes -I use only 4
2 pinches of salt
7 tbsp. butter
1⁄2 cup half and half - I use double cream
1⁄4 cup dry sherry - I use Brandy
3 tbsp. brown sugar - I use only 1 TB
H O W :
1. Preheat oven to 350°. Put 8 (4) medium sweet potatoes into a large pot, cover with cold water, and add 2 generous pinches of salt.

Bring to a boil over high heat, reduce heat to medium, and cook until soft when pierce, 30-40 minutes. Drain and set aside to cool.

2. Peel potatoes and transfer to a large bowl. Coarsely mash potatoes with the tines of a fork, then add 5 tbsp. softened butter, 1⁄2 cup half-and-half, 1⁄4 cup dry sherry (Brandy) , and 3 (1) tbsp. brown sugar.

Beat with an electric mixer on medium speed (by hand without my mixer ) until light and fluffy, about 2 minutes.

3. Transfer sweet potato mixture to a buttered medium baking dish, dot with 2 tbsp. butter, and bake until top is golden brown, about 30 minutes.

Full recipe - here [This article was first published in Saveur in Issue #62]
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1 comment:

cybil said...

Perfect post for Thanksgiving weekend! I'm sure it's great!!

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