Ingredients

• 4 pounds yams (red-skinned sweet potatoes)
• 1/2 cup (1 stick) butter

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Instructions

1. Preheat oven to 400°F. Roast yams until tender when pierced with knife, about 1 hour. Cool slightly.
2. Melt butter in heavy large skillet over medium heat. Cook until butter turns light brown, about 5 minutes.
3. Scoop flesh from yams into processor. Process until smooth. Blend in brown butter. Season to taste with salt. (Can be made 1 day ahead. Cover and chill. Rewarm in microwave before serving.)