Sweet Potatoes

MASHED SWEET POTATOES

Set a steamer basket in a large saucepan. Fill with enough water to come just below basket; bring to a boil, then reduce to a gentle simmer. Peel 2 medium sweet potatoes, and cut into 2-inch chunks. Place in steamer basket, and cover; steam until tender 15 to 25 minutes. Drain, and return to saucepan.

Meanwhile  in a small saucepan, bring ½ cup half-and-half, 3 tablespoons butter, and 2 tablespoons light-brown sugar to a simmer, stirring to combine; remove from heat. Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper. Makes 3 cups.

BAKED SWEET POTATOES

Preheat oven to 450. With a fork, pierce 4 medium sweet potatoes all over and rub with 1 tablespoon olive oil. Bake on a rimmed baking sheet lined with aluminium foil, until a paring knife inserted in center meets no resistance, about 45 minutes. Cut a deep cross into the middle of each sweet potato; push ends together to open. With a fork, loosen and lightly mash inside of sweet potatoes. Top each with 1 tablespoon butter. Serves 4.