SHERRIED SWEET POTATOES WITH CHIPOTLES AND SAGE

4 large sweet potatoes (about 1 pound each), scrubbed
1 head garlic, cloves separated (1-2 heads)*
olive oil
1/3 of a 7-ounce can chipotle chiles in adobo sauce, chopped (or to taste)
2 tablespoons dark brown sugar (2 to 3 tablespoons)
4 tablespoons medium-dry sherry
4 tablespoons butter, softened
2 tablespoons minced fresh sage
1 bunch green onions with some green tops, chopped
1/2 cup or more shredded Parmesan cheese
salt to taste
fresh sage sprigs (for garnish)

Preheat oven to 400 degrees.

Place the sweet potatoes and garlic in a roasting pan. Drizzle the garlic lightly with olive oil. Roast, turning occasionally, for 45 minutes, or until the sweet potatoes are tender. As the garlic may take less time to cook, check it periodically and remove it as soon as it begins to soften and brown.

Reduce the heat to 350 degrees.

Peel the roasted garlic and place in a small bowl with the chipotles, brown sugar, and sherry; blend lightly with a fork.

Peel the sweet potatoes and mash them lightly with the butter. Stir in the garlic mixture along with the sage, green onions, Parmesan cheese, and salt. Turn the mixture into a buttered 2 qt casserole and cover.

Bake for 30 minutes, or until golden,

Serve garnished with fresh sage sprigs.

Servings: 12
Source: Lucinda Hudson/Herb Companion/October-November 1998