Sweet Potato/Sour Cream Puree

70021224 large sweet potatoes
¼ lb. of pastured butter, preferably raw
½ cup pastured sour cream or crème fraiche
salt to taste

Roast sweet potatoes in their skins in the oven with beef shank approximately 3 hours or until tender.  Peel and mash with butter and cream, then whip until fluffy.  Add salt and keep warm.

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