Sweet Potato Puree

• 2 pounds sweet potatoes (about 2 large potatoes), each pricked 3 or 4 times with a fork
• 1 cup plus 2 tablespoons heavy cream
• ¼ pound unsalted butter
• 2 teaspoons kosher salt
• Freshly ground black pepper

1. Cook potatoes, uncovered, at 100% for 13 to 15 minutes, until tender. Remove from oven and peel.

2. Pass potatoes through a ricer or the medium disc of a food mill. Add remaining ingredients and mix well. Serve hot.