5 medium sweet potatoes
2/3 cup milk
1/4 stick butter
1 bouillon cube
Salt and pepper to taste
Scrub the potatoes and wrap in tinfoil. Bake in a 400 degree oven for about an hour until soft. Cool and peel. Cut off ends and place in a mixer.
Heat the milk, butter and bouillon cube in a microwave. Add to potatoes and whip on medium speed until smooth. You may add more milk to achieve desired consistency. Add salt and pepper to taste.
Dairy-free variation: Replace milk with water, and butter with margarine.
Recipe from “The Kid-Friendly Food Allergy Cookbook,” by Leslie Hammond and Lynne Marie Rominger