Whipped Sweet Potatoes

3 pounds sweet potatoes
1 cup water

1/2 cup organic heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon freshly cracked pepper
1/4 teaspoon organic ground Ceylon cinnamon
1/4 teaspoon organic grated nutmeg

1/4 stick butter
fresh chives

Rinse whole sweet potatoes and place them in a pressure cooker. Cut the potato in half if the diameter of any of the sweet potatoes is over two inches. Pressure cook for 10 minutes on high and allow for natural release.

While the sweet potatoes cook, mix the cream, salt, pepper, cinnamon, and nutmeg.

Remove potatoes from skins and whip with a hand mixer. Slowly pour in the cream mixture until light and fluffy.

If serving immediately, melt the butter and whip it into the potatoes. Top with chives, grated nutmeg, and cracked black pepper.

This dish can be frozen to serve later. If frozen, defrost in the refrigerator or microwave. Add the butter in pats to the top and bake at 300 until the butter is melted. Stir in the butter and top with chives, grated nutmeg, and cracked black pepper.