Place the peeled, cut sweet potatoes in a medium saucepan and add enough cold water to cover by 2 inches. Bring to a boil over high heat. Reduce the heat so that the potatoes remain at a low boil, and cook until fork-tender, about 10 minutes. Drain in a colander placed in the sink.
Transfer the potatoes to the bowl of a food processor along with all of the remaining ingredients, and process until fairly smooth, 1 to 2 minutes. Return the potato puree to the saucepan and warm gently over low heat, stirring frequently, before serving.
Note: If you like a chunkier consistency or if you do not have a food processor, the potatoes may be mashed with a potato masher instead.
Yield: 6 cups puree, serving 6 - 8