• 2 Pounds whole sweet potatoes

• 1 1/2 Teaspoons of salt

• 3 Tablespoons of unsalted butter

• 1/2 Cup of dark brown sugar

• 1/3 Cup heavy cream

• 1/2 Teaspoon vanilla extract

• Toasted Pecans for garnish (optional)

Spice it up:

Mash in a dash of any of these warm spices for extra flavor.  Cinnamon, Nutmeg, Gourd  Ginger, Chinese five spice powder, Allspice, Cloves, or White pepper.

Rinse the sweet potatoes but don't peel them, and halve them on if they are too large to to fit in the pot. Place them in a large pot with 1 teaspoon of the salt and enough water to cover them by 1 inch.  Boil the sweet potatoes until tender enough to easily pierce with a skewer, 15 to 35 minutes.  Drain then in a colander in the sink.

While the potatoes cool slightly, combine the butter, brown sugar, cream, vanilla and remaining 1/2 teaspoon salt in mixing bowl.  Peel warm potatoes ( the jackets should slip right off), cut them into large chunks, and toss them in the bowl.  Mash until the mixture is combined. Serve warm, garnish with pecan pieces (if using).  The sweet potatoes may be refrigerated and reheated before serving.