Some times you just need a break. After going crazy all summer long preserving garden produce isn't it nice to just take a deep breathe and relax for a day? I know soon I will need to select the winter squash we will save fresh for winter storage and then I will need to can up the rest of it including all that pumpkin. Pumpkin only stays good for a few months so I know I just need to get it all canned up. Just think of all the things we can make with pumpkin! Pumpkin Roll, Pumpkin cookies, Pumpkin bread, Pumpkin pie, pumpkin muffins, Pumpkin pancakes, pumpkin cake, pumpkin shakes. The list goes on and on! But one of my favorite recipes for not just pumpkin, but also butternut, Acorn squashes and Sweet potatoes too! It uses no nasty sugar and is so very good!
Sweet Potato or Winter Squash Whip
6 large sweet potatoes or 1 pumpkin or 2 large butternut or Acorn squash
1/4 cup heavy cream, scalded
2 or 3 Tablespoons dry sherry, to your personal taste
scalded milk if needed
Bake potatoes or squash in a preheated 375 to 400 degree oven until tender, about 1 hour.
Place cream, sherry and butter in food processor or blender. Scoop out the meat of your chosen vegetable and add to food processor or blender. Process until it is smooth. Season with salt and pepper. If to stiff add a little warm milk until right consistency. If to thin, heat until thickened.
It is so yummy instead of the nasty sugary sweet Potatoes most places serve. I make mine up early and leave in my crockpot on the keep warm setting.
Hope you enjoy!