Excellent dish to go with the Virginia Ham I was preparing (not so great). Several of my family members have a negative view of sweet potatoes, thinking they are always prepared with too much sugar. I used a bit less sugar than this recipe calls for and it was fine. The 1/2+1/2 and the sherry make it tasty and smooth. Everybody wanted extra helpings, and I'll use this one again.
Sweet Potato Tipsy
Credit: James Baigrie
This is our adaptation of a Louisiana family recipe from How America Eats, by Clementine Paddleford, (Scribner,N.Y.,1960).
8 medium sweet potatoes
2 pinches of salt
7 tbsp. butter
1⁄2 cup half and half
1⁄4 cup dry sherry
3 tbsp. brown sugar
1. Preheat oven to 350°. Put 8 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, and 3 tbsp. brown sugar. Beat with an electric mixer on medium speed 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.
Ratings & Reviews (2)
Absolutely Delicious! I have made this for the past few big family holidays. Just recently my sister was talking about this dish and said "once you taste this, and it melts in your mouth, you don't want to taste any other flavor". I use a better quality sherry and love the mellow flavor. This has become my traditional dish that I serve every year.
Sweet Potato Tipsy
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