This is how versatile our local sweet potato or kamote can be. Run it through a foodmill or a tamis, add butter and milk or half and half as you would making a mashed potato. Add a dash of freshly grated nutmeg ( from Sur La Table in Seattle). Making it with a foodmill makes the texture so light and fluffy. With a pastry bag and star tip I piped them like Duchess Potatoes, sprinkled brown sugar on top and torched it as you would a creme brulee.
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