From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
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.
SERVINGS: 12 - 15
- 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
TO PREPARE:
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.
SERVINGS: 12 - 15
