Velvety Sweet Potato Purée

 

3-4 pounds sweet potatoes

4 tablespoons butter

3-4 tablespoons sour cream or crème fraîche

1 teaspoon cumin powder

1 1/2 teaspoons garlic powder

dash of nutmeg

salt & pepper to taste

1. wash and dry potatoes. Place them on a baking sheet, and prick them with a fork. Bake at 375° for about 1 hour. They should be very soft for easy peeling

2. while still warm, remove skin and place in a food processor together with butter, and sour cream. Work in batches. Use a food processor for velvety results!

3. in a saucepan, mix potato purée with rest of ingredients.