[Penn]

8 Portions

4 lg. Sweet Potatoes or Yams
1 tlbs. Whole Sweet Butter
1 tlbs. Honey
1 cup of Creme Friche or Heavy Cream reduce by 75%

Cooking Method:

1. Roast the Potatoes @ 350^F until finished
2. Reduce Cream if the Creme Friche is unavailable
adding in the honey when finished.

Puree Method:

1. Peel and remove pulp of the potato, then place pulp in a HS blender
2. add the butter
3. Cover and secure the top of the blender and process at low speed first, moving rapidly to HS. Here is the tricky part; with a rubber spatula move the pulp into the blade of the blender without incorporating the rubber spatula into the puree. Add the reduced cream slowly while doing so. Remember what consistency you are looking for, as too much cream will turn the puree into soup,
4. Season to taste