I came across this recipe several years ago and continue to make it year after year.  Not only is this puree delicious on its own, but it’s also a key ingredient in several different recipes I’m going to be posting over the next few days, including a sweet-potato souffle and sweet-potato biscuits.

If you plan on enjoying this as-is, try adding 2 tablespoons each melted butter and maple syrup to sweeten the puree.

Serves 4

Ingredients

• 3 large sweet potatoes, peeled and cut into 2-inch chunks
• coarse salt, to taste
• freshly ground pepper, to taste

Directions

In a large saucepan, cover potatoes with water.  Bring to a boil, cook until tender when pierced with the tip of a pairing knife, about 15-20 minutes.  Drain; puree in a food processor, season with salt and pepper.

original recipe found here