A family favorite at Thanksgiving

3 pounds sweet potatoes
1/4 pound (1 stick) butter
1/4 cup dry sherry (a better sherry makes a difference)
1/4 teaspoon nutmeg
1 teaspoon cinnamon
Cream
Salt and freshly ground black pepper

Preheat oven to 350 degrees.
Cook potatoes in boiling water until tender when pierced with a fork.
Cool slightly, peel and put pulp through a potato ricer.

Beat in half the butter, sherry, nutmeg and half the cinnamon.

If the potatoes are dry, beat in a little cream, just enough to
moisten, season with salt and pepper to taste.
Place into one and one half quart buttered casserole, dot with
remaining butter, sprinkle with rest of cinnamon.

Bake 30 minutes.