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.
SERVINGS: 12 - 15
-- Rec.food.recipes is moderated by Patricia Hill at [email hidden]. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/http://recipes.alastra.com/
