1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon freshly grated nutmeg
4 tablespoons sour cream
4 tablespoons unsalted butter, cut into 4 pieces
Preheat oven to 350 degrees F
Rub the sweet potatoes with the oil and place in an
oven proof baking dish and roast potatoes until tender,
about 1 hour, turning once after 30 minutes.
When potatoes are cooked, set aside to cool for 10 minutes.
Cut the potatoes in half and squeeze the potato pulp
into a 3 quart saucepan. Set the flame to medium-low
and mash gently until smooth with a potato masher.
Add the salt, pepper, nutmeg, sour cream, and
butter and fold together until thoroughly combined.
Remove from the heat and serve immediately, or keep warm,
covered, until ready to serve.
Recipe courtesy Emeril Lagasse