Smoky Paprika Sweet Potato Puree
by Vicki Brunsvold, Tastemaker in Residence
3 lbs sweet potatoes
1/4 cup unsalted butter, softened
1/3 cup heavy cream
1/2 tsp smoked paprika
1/2 tsp salt or to taste
1/4 tsp cayenne or to taste-chopped rosemary or herb or choice
- Preheat oven to 400.
- Prick each sweet potato with fork
- Bake in foil-lined shallow pan for about 1 hr or till tender
- Puree peeled potatoes with butter, cream and spices
- Garnish with rosemary or another herb of choice
May be made a day ahead, chill overnight and reheat gently before serving.