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November 22, 2013

Barefoot Friendsgiving: Sweet Red Sweet Potatoes

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We're at the end of a great week here on the Barefoot Blog! We started with some delicious Barefoot Merlot Cranberries and followed up with some Chardonnay Stuffing and Moscato-glazed Ham. Before we end our Friendsgiving extravaganza this week, we're sharing one of our favorite red wine recipes - Sweet Red Sweet Potatoes. Traditional mashed sweet potatoes are covered with a fantastic Barefoot Sweet Red glaze that takes your sweet potatoes to another level. Here’s how to whip these bad boys up...

Start by peeling and cutting 2 pounds of sweet potatoes.

Place the cut up sweet potatoes in a large pot and fill it with water. You want the water to just cover the top of all the potatoes so they cook evenly. Once the potatoes are fork tender, drain off all of the water and then add the potatoes back into the same pot. Add in a bit of butter, heavy cream and season the mixture with salt and pepper. Then mash everything together until you have a creamy consistency. Sweet Potatoes are much easier to mash than regular potatoes, so you could even do this with a fork if you wanted to! Once the sweet potatoes are mashed, it's time to make the Barefoot Sweet Red wine glaze. Reduce equal parts wine and stock until the flavors are super concentrated and then add some butter and sage and you’re ready to serve!

How wonderful does that sound!? This is the perfect addition to your holiday table this year! Bonus – it travels well too! Just keep the potatoes and red wine glaze separate and pour the wine glaze on top when you’re ready to serve!

 

Sweet Red Sweet Potatoes

2 pounds garnet yam (sweet potatoes)

3 tablespoons of butter, divided

2 tablespoons heavy cream

Kosher salt and freshly cracked black pepper to taste

1 teaspoon olive oil

1 shallot, finely chopped

1 cup Barefoot Sweet Red Wine

1 cup vegetable or beef stock

1 tablespoon chopped sage

  1. Peel the sweet potatoes and discard the skin. Cut the potatoes into 1 inch cubes.
  2. Place the chopped sweet potatoes in a large pot of water, making sure the water covers the potatoes entirely. Place the pot over medium high heat and boil until the potatoes are fork tender. Drain the water and return the potatoes to the pot.
  3. Add 2 tablespoons of the butter and heavy cream to the sweet potatoes. Using a potato masher, mash the potatoes until mostly smooth. Season with salt and pepper to taste.
  4. Place a lid on the sweet potatoes to let them retain their heat.
  5. In another smaller saucepan, heat the olive oil over medium heat. Add the chopped shallot and sauté for 2 minutes until fragrant.
  6. Add the wine and the stock and cook until the liquid has reduced significantly, leaving about 3-4 tablespoons worth of liquid.
  7. Add the butter and the sage and stir to combine. Let the sauce cool completely before spooning it on top of the sweet potatoes and serving.

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