Ingredients
3 large sweet potatoes or yams
6 slices canned pineapple
4 tablespoons (1/2 stick) butter
1/2 cup brown sugar
1/2 cup sherry
Method
Sources
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Barrel-aged sherry vinegar — complex acidity for vinaigrettes
Thick sweet soy — nasi goreng, satay, Indonesian stir-fries
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Barrel-aged sherry vinegar — complex acidity for vinaigrettes
Thick sweet soy — nasi goreng, satay, Indonesian stir-fries
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Preheat oven to 375 degrees. Boil potatoes, with skins on, for 20 to 30 minutes, or until tender. Drain and allow to cool. Peel and cut lengthwise into halves. Arrange slices of pineapple in a single layer in a greased shallow baking dish; place a potato half (cut side down) on top of each pineapple slice. Heat butter, brown sugar, and sherry together until sugar is dissolved; pour over potatoes and pineapple. Bake for 30 minutes, basting often with syrup in dish.