Sweet Potatoes à la ann Seranne

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 pounds sweet potatoes
  • ½ cup butter
  • ¼ cup sherry
  • ¼ teaspoon grated nutmeg
  • 1 teaspoon ground cinnamon Cream
  • Salt and freshly ground black pepper


  1. Preheat oven to moderate (325°F.).

  2. Cook the potatoes in boiling water to cover for thirty to forty minutes, until tender.

  3. Cool the potatoes slightly, then peel, and put the pulp through a potato ricer.

  4. Beat in half of the butter, the sherry, nutmeg and half of the cinnamon. If the potatoes are dry, beat in enough cream to moisten; season with salt and pepper to taste.

  5. Put the potatoes into a one-and-one-half-quart casserole. Dot with remaining butter and sprinkle with remaining cinnamon, bake for thirty minutes.

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