Sweet Potato Purée with Brown Sugar and Sherry
Appetizers | Argentinian cuisine
⏳ Time
1 hour 20 minutes
🥕 Ingredients
6
🍽️ Servings
8
Description
John Smith prepares this sweet potato purée by adding the root vegetable's sweetness along with carrots and garlic.
Ingredients
- Sweet Potato - 4 lbs
- Butter - 10 teaspoons
- Brown Sugar - ¼ glasses
- Salt - to taste
- Medium-dry sherry - 5 teaspoons
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Pierce the skin of the sweet potato tubers all around with a fork. Bake in the oven at 428°F for just under an hour.
Step 2
Cut the potatoes in half, scoop out the flesh with a spoon into a large bowl. Add the butter, sugar, sherry, and blend with a mixer until smooth. Season with salt and pepper. Transfer the mash to a saucepan and gently heat while stirring.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.