A touch of cardamom offers an exotic twist to a Thanksgiving comfort classic.
Preheat oven to 325°F.
Line 2 large baking sheets with heavy-duty foil (to prevent juices from sticking). Place scrubbed sweet potatoes on baking sheets. Pierce potatoes with fork. Bake until very tender, about 1 1/2 hours. Let cool slightly.
Increase temperature to 350°F. Peel warm potatoes and place in bowl of heavy-duty electric mixer. Beat potatoes until smooth. Add Organic Valley Salted Butter, cream, cardamom and nutmeg. Whip until smooth and creamy. Season with sea salt and white pepper to taste.
Transfer sweet potato mixture into a decorative baking dish.
Please note: This recipe can be made 1 day ahead. Simply cover and chill. Allow sweet potatoes to warm up to room temperature before continuing.
Bake potatoes until heated through and beginning to brown on top, about 45 minutes. Enjoy!
On the light side: substitute Organic Valley 1% Milk for the cream and reduce the butter to 1/2 cup. Your guests will still beg for more!