Mashed Roasted Sweet Potatoes With Smoked Paprika

• 1.5-2 pounds sweet potatoes
• 6 tablespoons heavy whipping cream
• 3 tablespoons unsalted butter
• 1 tablespoon smoked paprika
• 1/2 teaspoon cayenne
• 1.25 teaspoons sea salt
• 2 tablespoons turbinado sugar

1. Prick the potatoes all over with a fork and place in a 400u0b0 oven for approximately 45 minutes until they are soft to the touch like a ripe avocado. I place them directly on the rack with aluminum foil underneath to catch any drips.
2. Peel, coarsely chop and place in a bowl with the cream, butter, paprika, salt and cayenne. Using a hand mixer blend at medium speed until the potatoes have a creamy consistency and most of the lumps are gone. This can be done in advance if needed.
3. Fill a 7" ramekin, or 4 4" ramekins, with the potato mixture and return to the oven for 10 minutes.
4. When they have been reheated remove the potatoes from the oven and sprinkle the sugar on top. Using a kitchen torch heat the sugar, working in a circular motion, so it forms a crunchy, brown crust. If you don't have a torch you can place the ramekins under the broiler for 20-30 seconds.

sweet potatoes, heavy whipping cream, unsalted butter, paprika, cayenne, salt, turbinado sugar

Taken from food52.com/recipes/14566-mashed-roasted-sweet-potatoes-with-smoked-paprika (may not work)