Ingredients

• 4 pounds sweet potatoes, washed, peeled and cut into 2-inch rounds
• 1 cup heavy cream
• 1 stick (8 tablespoons) unsalted butter, melted, plus more for serving
• 1/2 cup brown sugar
• Zest of 1 lemon.
• 1/2 teaspoon freshly-grated nutmeg
• 1/4 teaspoon salt

Instructions

1. Place the sweet potatoes in a large pot and cover with cold water. Bring to a boil, then reduce to a simmer. Cook until the potatoes are very tender, about 45 minutes. Drain the potatoes and let them stand to release any excess water, 10 to 15 minutes.
2. Combine the sweet potatoes, cream, butter, sugar, lemon zest, nutmeg and salt in a large bowl. Mash until the mixture is light and smooth. Serve with a pat of butter.