Sweet Potato Tipsy

See the recipe for Sweet Potato Tipsy »
Ingredients:

• 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

Instructions:

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.

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