Start to finish: 30 minutes
Servings: 6 to 8
4 to 5 large sweet potatoes, peeled and cut into small chunks
5 cinnamon sticks
15 whole cloves
1/4 cup heavy cream
6 tablespoons butter
1/4 teaspoon grated nutmeg
Salt and ground black pepper, to taste
In a large saucepan, combine the sweet potatoes, cinnamon sticks and cloves. Add enough cold water to cover, then set over medium-high and bring to a boil. Cook for about 20 minutes, or until the potatoes are soft.
When the potatoes are tender, drain them. Discard the cinnamon sticks and cloves. Press the potatoes through a food mill or potato ricer into a large bowl. Add the cream, butter and nutmeg, then use an electric mixer to beat until smooth. Season with salt and pepper.
Nutrition information per serving (values are rounded to the nearest whole number): 171 calories; 100 calories from fat; 11 g fat (7 g saturated; 0 g trans fats); 33 mg cholesterol; 17 g carbohydrate; 2 g protein; 2 g fiber; 348 mg sodium.