Recipe by Chef Todd Fisher
- Preheat oven to 400 degrees F.
- Pierce each sweet potato twice with a fork and place in an oven proof baking dish. Bake for 1 hour until soft. Remove from oven once cooked.
- Let cool and peel skin off potatoes. Place in a food processor with the butter and cream cheese.
- Puree until smooth, and then add salt, brown sugar, lemon zest and cayenne pepper. Puree for another minute until smooth and well combined.
- Serve hot with your holiday favorites!
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