Smoky Paprika Sweet Potato Puree

by Vicki BrunsvoldTastemaker 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


  1. Preheat oven to 400.
  2. Prick each sweet potato with fork
  3. Bake in foil-lined shallow pan for about 1 hr or till tender
  4. Puree peeled potatoes with butter, cream and spices
  5. Garnish with rosemary or another herb of choice

Cook's Note

May be made a day ahead, chill overnight and reheat gently before serving.