Creamed Sweet Potatoes

This was a fantastic side dish for our Thanksgiving feast. I doesn't make a huge bowl full, but we found it to be the perfect amount. I only used 1/4 teaspoon of cayenne pepper, but I could have used a little more. I thought there was too much butter however. 1/4 cup would have been plenty. This recipe is from The Castle, Natchez, Mississippi and featured recently in an article in Taste of the South.

• Ready In: 1 hr 10 mins
• Yields: 2 cups

Ingredients

• 2  lbs  raw sweet potatoes
• 1⁄4-1⁄2 cup butter
• 1  teaspoon brown sugar
• 1⁄4-1⁄2 teaspoon ground cayenne pepper
• 1⁄2 cup heavy cream

Directions

1. Preheat oven to 400°F.
2. Place sweet potatoes on a baking sheet and roast until tender (approximately 1 hour). Let potatoes cool slightly and then peel.
3. In a mixing bowl, mash sweet potatoes. Add remaining ingredients. Beat with an electric mixer at medium speed until smooth.