Servings: Serves 6-8
- 2 pounds red skinned sweet potatoes (Yams)
- 2 pounds medium size tan skinned sweet potatoes
- 10 tablespoons butter (1½ sticks)
- ¼ cup brown sugar
- 5 tablespoons sherry
- ¼ teaspoon nutmeg
Pre-heat oven to 425°.
Pierce all sweet potatoes with fork. Bake until tender when pierced with a knife, about 55 minutes. Cool slightly.
Cut potatoes in half lengthwise. Using a spoon, scoop potato pulp into a large Bowl. Add the butter and brown sugar. Put through ricer, food mill, or a blender. Add the sherry and the nutmeg. Season to taste with salt and pepper.