Photo by Reese Moore

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4 servings

  • 1 pound cooked sweet potatoes
  • 2 tablespoons butter
  • 1¼ cup heavy cream
  • ½ cup water
  • ⅛ cup sugar
  • 1 teaspoon Kosher salt
  • 1 tablespoon fresh thyme leaves

Place all ingredients except thyme in a large bowl of a food processor and process until smooth. Warm gently before serving and garnish with thyme.

  • from "TLP"Test Kitchen, Charleston, SC

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