Sweet Potatoes with Almonds and Sherry
Ingredients
- 4 medium sweet potatoes
- 2 oz butter
- Pinch salt
- Good grinding of black pepper
- 4 oz double cream (heavy cream)
- 2 tbsp toasted almonds for garnish
- Sherry to taste
Instructions
- Wash and dry the potatoes and place in the oven until cooked and soft when squeezed gently, about 1 hour.
- Carefully take off a slice from the top of each potato and scoop out the inside, taking care not to break the skin.
- Mix the scooped out flesh with all the other ingredients and fill the shells with this mixture.
- Bake in the oven Gas mark 8, 450°F (230°C) for 10 minutes and serve with toasted almonds sprinkled on top.
Calories: 282 kcal
Carbohydrates: 32 g
Protein: 4 g
Fat: 16g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 46 mg
Sodium: 158 mg
Potassium: 548 mg
Fiber: 5 g
Sugar: 6 g
Vitamin A: 21889 IU
Vitamin C: 4 mg
Calcium: 69 mg
Iron: 1 mg