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Name: Sherried Sweet Potatoes with Chipotle And Sage
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 2 tb Fresh sage, minced; Salt to taste; 3/4 Stick butter, more to taste; 7 oz Can chipotle peppers in; 1 Bunch green onions, with; olive oil; 4 lg Sweet potatoes; Adobo sauce; 1/2 c Shredded parmesan; 1 Head garlic, separated; 4 tb Sherry; 2 tb Dark brown sugar; Some tops, chopped

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INGREDIENTS

2 tb Fresh sage, minced
Salt to taste
3/4 Stick butter, more to taste
7 oz Can chipotle peppers in
1 Bunch green onions, with
olive oil
4 lg Sweet potatoes
Adobo sauce
1/2 c Shredded parmesan
1 Head garlic, separated
4 tb Sherry
2 tb Dark brown sugar
Some tops, chopped

INSTRUCTIONS

Place the sweet potatoes on a roasting pan along with the cloves of garlic. Drizzle garlic lightly with olive oil. Roast in a 400 degree oven until tender, turning occasionally. Remove the garlic when it has softened and lightly caramelized; do not allow to burn. Peel the roasted garlic and place in a small bowl and add 1/2 of the canned chipotles, chopping whole chipotles. Add brown sugar, and sherry; blend lightly with a fork. Peel sweet potatoes and place in a large bowl. Mash lightly with butter, adding garlic/chipotle mixture, stir in sage, green onions, parmesan and salt. Spoon mixture into a 8-cup buttered casserole and cover. Bake in a 350 degree oven for about 30 minutes. Garnish with fresh sage sprigs before serving. Better if made a day or two in advance. From The Austin American Statesman, typed by jessann :) Posted to MM-Recipes Digest by jessann on Nov 21, 1998

NOTES

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Sherried Sweet Potatoes with Chipotle And Sage

2 tb Fresh sage, minced
 Salt to taste
3/4 Stick butter, more to taste
7 oz Can chipotle peppers in
1 Bunch green onions, with
 olive oil
4 lg Sweet potatoes
 Adobo sauce
1/2 c Shredded parmesan
1 Head garlic, separated
4 tb Sherry
2 tb Dark brown sugar
 Some tops, chopped

Place the sweet potatoes on a roasting pan along with the cloves of garlic.  Drizzle garlic lightly with olive oil. Roast in a 400 degree oven until  tender, turning occasionally. Remove the garlic when it has softened and  lightly caramelized; do not allow to burn.    Peel the roasted garlic and place in a small bowl and add 1/2 of the canned  chipotles, chopping whole chipotles. Add brown sugar, and sherry; blend  lightly with a fork.    Peel sweet potatoes and place in a large bowl. Mash lightly with butter,  adding garlic/chipotle mixture, stir in sage, green onions, parmesan and  salt. Spoon mixture into a 8-cup buttered casserole and cover. Bake in a  350 degree oven for about 30 minutes. Garnish with fresh sage sprigs before  serving. Better if made a day or two in advance.    From The Austin American Statesman, typed by jessann :)    Posted to MM-Recipes Digest  by jessann <jessann@texas.net> on Nov 21, 1998

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Nutrition

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Serving Size: 1 Serving (111g)
Recipe Makes: 8 Servings

Calories: 137
Calories from Fat: 47 (34%)

Amt Per Serving		% DV

	Total Fat 5.2g	7 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 0.4g
Cholesterol 3.6mg		1 %
Sodium 527.6mg		18 %
Potassium 239.6mg		6 %
Total Carbohydrate 18g		5 %
	Dietary Fiber 2g	8 %
	Sugars, other 16g
Protein 3g		4 %
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Calories per serving: 137

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