Sherry Glazed Sweet Potatoes

Sherry Glazed Sweet Potatoes

Makes 6 Servings

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 

• Preheat oven to 375 f degrees.
• Boil Potatoes with skin on. For about 20 - 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 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. 
• Bast often with syrup dish. 

The Easiest Way to Prep Artichokes

The easiest way to prep Artichokes
Remove the top inch of the artichoke with a serrated knife, which will deftly saw through the tough outer leaves. 

Trim the steam and peel off any blackened portions. 

Snap off the small outer leaves around the bottom. Use kitchen shears to trim the pointy tips from the remaining leaves.

The choke - the inner prickly or hair portion - can be removed before steaming.

If you are stuffing the Artichoke prey open the artichoke and use a melon ballar to scoop out the choke.

If serving whole, leaves the choke intact.

When steamed, it will pull away easily once exposed.