Balsamic Mashed Sweet Potatoes

• 3 pounds sweet potatoes
• 2 tablespoons fine-quality balsamic vinegar
• 1/2 teaspoon ground cinnamon
• 1/4 cup nonfat sour cream

1. Preheat oven to 425F.
2. With a fork prick sweet potatoes in several places and on a baking sheet bake in middle of oven until very tender, about 1 1/4 hours.
3. When potatoes are cool enough to handle, remove skins and discard.
4. In a food processor blend potatoes with vinegar and 1/4 teaspoon cinnamon until smooth.
5. Transfer potatoes to a bowl and stir in sour cream until combined well.
6. Season potatoes with salt and pepper.
7. Sweet potatoes may be made 1 day ahead and chilled, covered.
8. Reheat sweet potatoes, covered, in a 350F.
9. oven about 30 minutes.
10. Serve sweet potatoes sprinkled with remaining 1/4 teaspoon cinnamon.

sweet potatoes, finequality balsamic vinegar, ground cinnamon, nonfat sour cream

Taken from www.epicurious.com/recipes/food/views/balsamic-mashed-sweet-potatoes-15715 (may not work)