May 24, 2017
Comfort Food, Main Dish, Side Dishes,
Vegetables, Sweet Potato/Yam, Southern, Budget-Friendly, Kid Pleaser, Christmas, Entertaining, Sunday Dinner, Thanksgiving, Oven Bake, Gluten-Free, High Fiber, No Eggs, Vegetarian, Alcohol, Wine, Kosher Dairy more
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"Not just for holidays, these sweet potatoes are flavorful. The sherry makes them special."
Scrub sweet potatoes and grease skins. Spear with a fork before baking.
Lay them on a small sheet of aluminum foil and bake at 350' for 1 hour or more, till tender to the fork.
Cut each potato in half and scoop potato from shells.
Mash potatoes enough to remove any lumps.
Stir in sherry, a small amount of butter, salt to taste, and chopped nuts.
Raisins can be added if desired.
Return the mixture to the shells and top with brown sugar.
Dot tops of potatoes with butter.
Heat in warm oven just long enough to melt the butter and the brown sugar.
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