Sherried sweet potatoes with chipotle and sage

8 Servings

Ingredients

Quantity Ingredient
4 larges Sweet potatoes
1 Head garlic, separated
Olive oil
¾ Stick butter, more to taste
7 ounces Can chipotle peppers in
Adobo sauce
2 tablespoons Dark brown sugar
4 tablespoons Sherry
2 tablespoons Fresh sage, minced
½ cup Shredded parmesan
Salt to taste
1 Bunch green onions, with
Some tops, chopped

Directions

Place the sweet potatoes on a roasting pan along with the cloves of garlic.

Drizzle garlic lightly with olive oil. Roast in a 400 degree oven until tender, turning occasionally. Remove the garlic when it has softened and lightly caramelized; do not allow to burn.

Peel the roasted garlic and place in a small bowl and add ½ of the canned chipotles, chopping whole chipotles. Add brown sugar, and sherry; blend lightly with a fork.

Peel sweet potatoes and place in a large bowl. Mash lightly with butter, adding garlic/chipotle mixture, stir in sage, green onions, parmesan and salt. Spoon mixture into a 8-cup buttered casserole and cover. Bake in a 350 degree oven for about 30 minutes. Garnish with fresh sage sprigs before serving. Better if made a day or two in advance.

From The Austin American Statesman, typed by jessann :) Posted to MM-Recipes Digest by jessann <jessann@...> on Nov 21, 1998

Related recipes