From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.


  • 6 to 8 large sweet potatoes

  • 1 stick butter, melted

  • 1/2 to 1 cup brown sugar

  • 2 teaspoons vanilla extract

  • 1/4 to 1/2 cup sauterne

  • 1/2 pint heavy cream


Peel and boil the sweet potatoes.  Put through a potato ricer.  Add melted butter, brown sugar and vanilla extract; mix well.  Add sauterne.  Beat heavy cream until stiff and fold into potato mixture.  Place in two-quart casserole and refrigerate several hours.  Serve cold.

12 - 15