Sherry Potatoes Recipes

BAKED SHERRY POTATOES

Steps:

• 1. Preheat oven to 400
• 2. Arrange potato slices in layers in a gratin pan or baking pan, sprinkling salt and pepper over each layer. Pour sherry over the potatoes. Pour the melted butter over the potatoes. Make sure the potatoes are well coated.
• 3. Bake uncovered for 30-40 minutes or until potatoes are cooked, but not mushy, and they are slightly browned on top. Remove from oven, sprinkle with chopped fresh parsley.

SHERRIED SWEET POTATOES AND APPLES

Steps:

• In a kettle, combine the sweet potatoes with enough water to cover by 1 inch and boil for 35 minutes, until tender.
• Drain the sweet potatoes and let them cool until they can be handled. The sweet potatoes may be prepared in advance and kept chilled overnight.
• Peel the sweet potatoes, cut them lengthwise into sixths, and cut crosswise into 1/2-inch pieces.
• Peel, core and cut the apples lengthwise into sixths and crosswise into 11/2-inch pieces.
• In a large heavy skillet cook the apples in the butter over moderate heat, stirring, for 3 minutes. Stir in the lemon juice, the brown sugar, the cinnamon and the sherry. Bring to a boil, and simmer 3 minutes. Add the sweet potatoes and cook, stirring gently, for 2 minutes, until heated through.
• Transfer to a heated serving dish.

ORANGE SHERRIED SWEET POTATOES

Steps:

• Cook potatoes in boiling water until tender, about 30 to 40 minutes.
• Drain, cool slightly and peel.
• While still warm mash with butter, orange rind, orange juice, sherry, sugar, nutmeg, salt and pepper.
• Return to saucepan and heat over medium heat until hot.

SHERRIED SWEET POTATOES AND APPLES

Steps:

• In a kettle combine the sweet potatoes with enough cold water to cover them by 1 inch and boil them for 35 minutes, or until they are just tender. Drain the sweet potatoes and let them cool until they can be handled. The sweet potatoes may be prepared in advance up to this point and kept chilled overnight. Peel the sweet potatoes, cut them lengthwise into sixths, and cut the lengths crosswise into 1/2-inch pieces. Peel, core, and cut the apples lengthwise into sixths and cut the wedges crosswise into 1/2-inch pieces. In a large heavy skillet cook the apples in the butter over moderate heat, stirring, for 3 minutes, or until they are softened. Stir in the lemon juice, the brown sugar, the cinnamon, and the Sherry, bring the liquid to a boil, and simmer the apples for 3 minutes. Add the sweet potatoes and cook the mixture, stirring gently and trying not to break up the sweet potatoes, for 2 minutes, until it is combined well and heated through. Transfer the mixture to a heated serving dish.

SHERRIED CREAM POTATOES

Steps:

• Preheat oven to 400 degrees.
• Sweat carrot, onion and celery in butter. (Sweat vegetables by cooking in a covered pan over low heat until soft but not browned.).
• Stir in flour; cook 2 minutes. Add sherry, sugar, nutmeg, half-and-half, salt and pepper; simmer 10 minutes, or until raw-flour taste is gone.
• Slice potatoes and layer in a 9-by-9-inch pan. Pour sherry cream sauce over potatoes. Top with sliced cheese. Bake 20 minutes, or until bubbly and cheese is melted.
• *Clarified butter is best, but you may substitute 1 tablespoon vegetable oil plus 1 tablespoon melted butter. To clarify: melt unsalted butter slowly to evaporate most of the water and separate milk solids (which sink to the bottom of pan). Skim foam from top, and pour off clear (clarified butter) leaving milk solids in pan.
• Source: Adam's Mountain Caf.
• Nutrition data, per square: Calories 611 (21 percent from fat); fat 14.5 g (sat 8.6 g, mono 5.2 g, poly .3 g); protein 25 g; carbohydrates 95 g; fiber 7.6 g; cholesterol 41 mg; sodium 781 mg; calcium 543 mg.

SHERRIED SWEET POTATOES

Steps:

• Combine all ingredients and beat with a mixer until fluffy.
• Turn into a buttered 1½ quart casserole and bake at 375° 45 minutes.
• Serve hot.