Nov 14, 2012 17:12 Sherried Sweet Potatoes Sherried Sweet Potatoes 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/ Corinne Cook Nov. 14, 2012 Comments ADVOCATE-TESTED RECIPE Sherried Sweet Potatoes Serves 6. Recipe is by Corinne Cook. 6 medium or large sweet potatoes; scrub potato skins with a brush then boil in their jackets until tender 2 to 3 tbls. butter 2 tbls. brown sugar ½ tsp. cinnamon ½ tsp. nutmeg Generous pinch of dried ginger Pinch of salt ¼ cup evaporated milk or half-and-half ¼ cup sherry 1. Cool potatoes enough to handle, peel and mash with potato masher or mixer. 2. Add butter, brown sugar, cinnamon, nutmeg, ginger and salt. 3. Stir in milk and sherry. Stir until well blended and mixture is creamy. 4. Place in lightly greased 2-quart baking dish and bake in preheated 350-degree oven for 25 to 30 minutes or until bubbly.