From: Linda McCartney’s Home Cooking, p. 134
Lovely creamy mashed sweet potatoes with a slight roasting taste.
I had to try this recipe twice, as the potatoes took very long time to cook in the oven when I first tried. Second time, I cut them in half and baked them together with a bread I had been making- one hour was enough this time.
My daughter just loved these creamed sweet potatoes and finished off most of it by herself. A great accompaniment to a main course (with gravy!) or a light lunch when served with veg or a salad.