1/4 c. cream
1/2 tsp salt (more to taste)
zest and juice from 1 large orange
1 TBS brown sugar (optional)
-Wash sweet potatoes. Cut into fourths, place in large soup pan, cover with water, and bring to boil. Boil for 25 minutes until potatoes tender. Drain water. When cooled, remove skins and combine potatoes with all other ingredients. Using a hand-held mixer, whip puree until smooth an creamy. Add additional salt to taste.
-Note: in place of the brown sugar, you can substitute a pinch of cayenne and some freshly ground pepper.
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