Sweet Potato Purée with Brown Sugar and Sherry

Name: Sweet Potato Purée with Brown Sugar and Sherry
Prep time: 1 h 20 min
Total time: 1 h 20 min
Cuisine: Argentinian
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

Appetizers | Argentinian cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

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.