5 med. sweet potatoes
1 c. sugar
1/2 c. sherry
1 c. pecans
1 pt. whipping cream

Boil potatoes. Peel and mash with sugar. Beat with electric mixer until light and fluffy. Add sherry and fold in pecans. Whip cream rather stiff and fold into potatoes. Refrigerate for at least 6 hours. Serve very cold.