Roasted Sweet Potatoes

6-8 medium sweet potatoes, peeled 1/2 c butter 1/2 c sugar 1/2-3/4 c cream sherry (just make sure it's dry)

Boil sweet potatoes until tender, mash. Add butter and sugar, blend well, then stir in the sherry, put in a 1 1/2 quart casserole dish. Bake 30 minutes at 350.

These are the best sweet potatoes I've ever had, though I've never met a sweet potato I didn't like. My great aunt likes to mix shredded coconut in with her and then put more coconut and crushed pecans on top (I don't think she adds sugar or alcohol, though from the color they aren't canned sweet potatoes).

Note
I usually halve this, but that's the full recipe.

Roasted sweet potatoes are delicious on their own cubed, tossed with olive oil and rosemary and roasted in the oven, possibly with chunks of red onion, and other vegetables.

Red onions can be shredded into potato pancakes, if you feel like some short order frying (jewish style latkes, google it).

You can roast them individually, and pass around some compound butter you made, some grated ginger, cinnamon, allspice and brown sugar or maple, OR you can use herb butter, and kerrygold makes a ready made version if you're short on time.

Sweet potatoes are a great mash. Go savory with roasted garlic.

--Anon.