4 sweet potatoes
2 tablespoons of butter
4 sweet potatoes
2 tablespoons of butter
Cut the sweet potatoes into 4 pieces
Place them in a pot with enough water to prevent burning
Cook under a lid, stirring once until they're tender
Drain the sweet potatoes and pass them through a sieve to remove the skin and seeds
Add the butter to the puree and cook until it dissolves
The sweet potato puree can be placed in smaller quantities in plastic containers and frozen for up to 2 months
Serves 1 1/2 cups or 24 tablespoons
