Photo by Hélène Dujardin

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6-8 servings

  • 3 pounds medium-size, red-skinned sweet potatoes
  • 6 tablespoons butter, room temperature, plus 2 tablespoons
  • ¼ cup heavy cream
  • ¼ cup (packed) golden brown sugar
  • ½ cup pecan pieces
  • Salt and pepper to taste
  1. Preheat oven to 425 degrees. Pierce all sweet potatoes in several places with fork. Bake until tender when pierced with knife, about 55 minutes. Cool slightly.
  2. Scoop potato pulp into large bowl. Add 6 tablespoons butter, cream, and brown sugar. Using electric mixer, beat until smooth. Beat in sherry. Salt and pepper to taste. Transfer to casserole dish.
  3. Melt 2 tablespoons butter in sauté pan. Add pecan pieces and sauté until toasted. Top casserole with pecan pieces.
  4. Re-warm sweet potatoes in low temperature oven until ready to serve.



  • from the Test Kitchen, Charleston, SC

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