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