Thought this would be an appropriate post, given the upcoming Thanksgiving feast. I don't know about anyone else, but I am not a huge fan of the marshmallow-topped, sickeningly-sweet yams most serve on this holiday. Aside from the fact that it's weird to me to sweeten up a starch, the overly sugary taste pretty much masks any sweet potato flavor (meaning all you really get is the texture of the mashed sweet potato). Why do that, though? Don't we get enough sweet stuff with all the gorgeous pies and cakes and other goodies around on Thanksgiving?
For a smoother creamier puree, put into the food processor and pulse just until smooth.