Sweet potatoes or yams, about 1 per person, baked for about an hour (fork a few times so the steam escapes, otherwise they could explode)
When cooked, let cool for a hour. Split open and scoop out the flesh, and mash as you would regular potatoes. Add in butter (and cream if desired) and season with salt and pepper. For extra smooth potatoes, try blending with a hand mixer.
I am happy to share this post at Pennywise Platter Thursdays.