Sweet Potato Casserole With Madeira

• 6 large sweet potatoes, about 5 pounds
• 7 tablespoons butter, softened
• 1/2 cup half-and-half
• 1/2 cup madeira wine or 1/2 cup dry sherry
• 1 tablespoon grated orange rind
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• Optional toppings
• 1 tablespoon cold butter (optional)
• chopped pecans (optional) or walnuts (optional)

1. Jab the potatoes in several places with a fork and lay them on the rack of a 375 degree F oven for about an hour (put a cookie sheet on the rack below to catch drips). They are done when a knife slips in and out easily. Meanwhile, butter the 9-cup baking dish and set it aside.
2. When the sweet potatoes are done, hold them under cold water and pull off the skin. It will come off in wide strips. Use an electric mixer or food processor to whip the potatoes with the butter, half & half, Madeira, orange rind, and spices. Taste and adjust the seasoning.
3. Plop the mixture into a buttered baking dish (9 cup), level with the back of a spoon and top with chopped nuts or dot with slivers of butter.
4. Cover and refrigerate if you are making this in advance.
5. When you are ready to cook this, bake uncovered for 25 minutes at about 350 degrees F. (Plan on about 45 minutes if the casserole is cold.).

sweet potatoes, butter, madeira wine, orange rind, ground cinnamon, salt, nutmeg, toppings, cold butter, pecans

Taken from www.food.com/recipe/sweet-potato-casserole-with-madeira-266689 (may not work)