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A Twist on the Traditional Thanksgiving Menu: Sherried Sweet Potatoes with Chipotles and Sage

By Lucinda Hutson
October/November 1998
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Sherried Sweet Potatoes with Chipotles and Sage
SERVES 12

No marshmallows in these sweet potatoes, which blend the spirited flavors of incendiary chipotle chiles, sherry, fresh sage and sweet roasted garlic (I often use elephant garlic). Use less of the chipotles if you can’t stand the heat! Prepare this dish a day or two in advance to allow the flavors to mellow.

•4 large sweet potatoes (about 1 pound each), scrubbed
•1 to 2 heads garlic, cloves separated
•Olive oil
•1/3 of a 7-ounce can chipotle chiles in adobo sauce, or to taste (reserve the rest for another use), chopped
•2 to 3 tablespoons dark brown sugar
•4 tablespoons medium-dry sherry
•4 tablespoons butter, softened
•2 tablespoons minced fresh sage
•1 bunch green onions with some green tops, chopped
•1/2 cup or more shredded Parmesan cheese
•Salt to taste
•Fresh sage sprigs for garnish

1. Preheat the oven to 400°F. Place the sweet potatoes and garlic in a roasting pan.

2. Drizzle the garlic lightly with olive oil. Roast, turning occasionally, for 45 minutes, or until the sweet potatoes are tender. As the garlic may take less time to cook, check it periodically and remove it as soon as it begins to soften and brown.

3. Reduce the heat to 350°F. Peel the roasted garlic and place in a small bowl with the chipotles, brown sugar, and sherry; blend lightly with a fork.

4. Peel the sweet potatoes and mash them lightly with the butter.

5. Stir in the garlic mixture along with the sage, green onions, parmesan cheese and salt.

6. Turn the mixture into a buttered 2-quart casserole and cover. Bake for 30 minutes, or until golden.

7. Serve garnished with fresh sage sprigs.

Bring the roast turkey to the table with a flourish—on a platter wreathed in herbs and autumn flowers and fruits.

Check out the original article, A Twist on the Traditional Thanksgiving Menu.
 








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