Oysters With Sweet Potatoes - cooking recipe

Ingredients

Sweet Potatoes
2 sweet potatoes, peeled and cut into eighths
4 tablespoons butter, room temperature
1 pinch ground nutmeg
1 pinch ground cinnamon
salt and pepper, to taste
Oysters
3 tablespoons olive oil
2 shallots, peeled and minced
1 teaspoon garlic, peeled and minced
16 large oysters, shucked
1 cup dry sherry or 1 cup madeira wine
1 teaspoon fresh dill, minced
1 teaspoon fresh thyme, minced
1 teaspoon fresh tarragon, minced
1 tablespoon fresh parsley, minced
3/4 cup butter, room temperature
curry powder, to taste (store-bought, Homemade Curry Powder or your own recipe)
salt and pepper, to taste
green onion, chopped (for garnish)

Preparation

For the sweet potatoes: Boil the potatoes until tender in a large pan.
Drain and dry them in warm oven briefly to remove all water; force through a ricer or whirl in food processor.
Add butter and seasonings; keep warm.
For the oysters: heat olive oil in skillet; cook shallots and garlic until translucent.
Add oysters and wine; cook until liquid is reduced by half.
Remove oysters and add herbs to sauce; cook for about five minutes.
Remove from heat; whisk in butter and seasonings.
Return oysters to pan to keep warm until ready to serve.
To serve: Place potatoes into a piping bag fitted with star tip; pipe a decorative border on each serving plate.
Place 4 oysters in the center and garnish with green onions.