Recipe courtesy Emeril Lagasse, 1999

2 pounds sweet potatoes
Olive oil
Freshly ground black pepper
4 tablespoons butter
1/4 cup heavy cream
Kentucky Bourbon

Preheat the oven to 400 degrees F. Season the potatoes with olive oil, salt and pepper. Place in the oven and roast until tender, about 1 hour. Remove from the oven and peel away the skin from each potato. Place the potatoes in a saucepan over medium heat. Add the butter. Season with salt and pepper. Using a hand-held masher, mash the potatoes until they are slightly smooth. Add the cream and incorporate thoroughly. Add the bourbon to taste. Reason with salt and pepper. Set aside, keeping warm.

Yield: 4 to 6 servings