Preheat over to 425 degrees.
Thoroughly wash and wipe dry potatoes. Poke holes with a fork. Wrap in foil. Bake for approximately 1 1/2 hours.
Place butter in the bottom of a large mixing bowl. Scoop baked sweet potatoes out of skins on top of butter. Add salt and spices. Begin mixing. Slowly add heavy cream.
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|Serving Size: 1 Serving (56g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 9 (16%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0g|
|Cholesterol 3.4mg||1 %|
|Sodium 30.2mg||1 %|
|Potassium 183.2mg||5 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 9.3g|
|Protein 0.9g||1 %|
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Calories per serving: 56
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