-1 large or two small sweet potatoes
-2 tablespoons heavy cream
-1-2 tablespoons softened butter
-3 tablespoons grated Parmigiano
-1-1/2 teaspoon Sonoma farm Rosemary / Basil Olive Oil
-1/4 teaspoon kosher salt
-1/8 teaspoon fresh ground black pepper
1. Cut the sweet potatoes into halves or quarters, depending on size. Place in a steamer basket placed in a medium pot over 1/2 inch of water. Cover the pot, bring the water to a boil and cook until tender, 15 to 20 minutes.
2. Let cool slightly, then remove the skins from the potatoes and cut them into chunks. Press the potatoes through a ricer or food mill (or mash by hand). Add the remaining ingredients and stir to combine. If potatoes are too dry, add additional cream.