Eat Your Vegetables: Sweet potato

Advocate staff photo by RICHARD ALAN HANNONNo need for lots of sugar and marshmallows when making Sherried Sweet Potatoes. This baked casserole is flavored with spices, cream, sherry and a small amount of brown sugar. MAGS OUT / INTERNET OUT/ONLINE OUT/NO SALES/TV OUT/FOREIGN OUT/ LOUISIANA BUSINESS INC./GREATER BATON ROUGE BUSINESS REPORT/225/10/12/IN REGISTER/LBI CUSTOM PUBLICATIONS OUT/ Show caption
Advocate staff photo by RICHARD ALAN HANNONNo need for lots of sugar and marshmallows when making Sherried Sweet Potatoes. This baked casserole is flavored with spices, cream, sherry and a small amount of brown sugar. MAGS OUT / INTERNET OUT/ONLINE OUT/NO SALES/TV OUT/FOREIGN OUT/ LOUISIANA BUSINESS INC./GREATER BATON ROUGE BUSINESS REPORT/225/10/12/IN REGISTER/LBI CUSTOM PUBLICATIONS OUT/

We have become quite accustomed to having sweet potatoes on our table year-around and not just for the holidays anymore.

How about trying a simpler version, without a topping or lots of sugar and just the good taste of sweet potato?

The potatoes are boiled in their jackets until tender, then mashed and flavored with a little butter, brown sugar, spices, cream and sherry.

This dish is good any time of year, especially if you like to taste the sweet potato.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.