Recipe for Sweet Potato Puree with Brown Sugar and Sherry 
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Yield:
1 servings
Ingredients:
Amount Ingredient
2 lb Medium-size red-skinned sweet potatoes, (yams)
2 lb Medium-size tan-skinned sweet potatoes
10 tbl Butter, room temperature (1 1/4 sticks)
1/4 cup Golden brown sugar, (packed)
Instructions:
Instructions: Preheat oven to 425F. Pierce all sweet potatoes in several places with fork. Bake until tender when pierced with knife, about 55 minutes. Cool slightly.

Cut potatoes in half lengthwise. Using spoon, scoop potato pulp into large bowl. Add butter and brown sugar to potatoes. Using electric mixer, beat until smooth. Beat in Sherry. Season to taste with salt and pepper.

Transfer to large saucepan. (Can be made 2 hours ahead. Let stand at room temperature.) Rewarm sweet potatoes over medium-low heat, stirring often.

Makes 6 to 8 servings.

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