Sweet Potato Puree With Brown Sugar And Sherry - cooking recipe

Ingredients

2 lbs medium yams (red skins)
2 lbs medium sweet potatoes (tan skins)
10 tablespoons butter, softened
1/4 cup light brown sugar, packed
5 tablespoons dry sherry
salt and pepper, to taste

Preparation

Preheat oven to 425 degrees. Pierce all potatoes in several places with a fork. Bake until tender when pierced with a knife, about 55 minutes. Cool slightly.
Cut potatoes in half lengthwise. Using a spoon, scoop out potato pulp into a large bowl. Add butter and brown sugar. Using an electric mixer, beat until smooth. Beat in Sherry. Season to taste with salt and pepper. Serve.