4 large sweet potatoes
1/4 cup of heavy cream
1/2 cup of apple juice
1 tablespoon butter
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
2 tablespoons of brown sugar
1 teaspoon of salt
1/2 teaspoon of pepper
1/4 cup of walnuts
Medium sauce pan
Oven safe ramekin
Potato Masher or hand/stand mixer
Peel and slice the sweet potatoes into one inch cubes. Fill a medium sauce pan half way with water and add a pinch of salt. Place on the stove over medium heat and let the water come to a boil.
Add the peeled and cubed sweet potato to the boiling water. Boil for about 20 minutes or until the sweet potato is fork tender. Once softened, strain the mixture and transfer to a large mixing bowl.
In the same sauce pan that you boiled the sweet potatoes, add the apple juice and heavy cream and place over low heat. Let the mixture get warm.
Add the butter, brown sugar, salt, pepper, cinnamon, nutmeg and heated heavy cream and apple juice to the sweet potatoes and mash until smooth and creamy. You can do this by hand with a potato masher or with a hand or stand mixer.
Transfer to a oven safe ramekin and sprinkle with 1/4 cup of chopped walnuts. Please in a 350 degree oven for 5 to 7 minutes and serve hot.