Review of last recipe - When I prepared the cream and ale combination and tasted it, I knew I wouldn't like the outcome so I tossed it and made another batch omitting the ale. Even with the heavy cream, this soup wasn't creamy enough. I think I would use less stock and use half and half for a better tasting soup. I used Dubliner cheddar and it wasn't cheesy enough, so I garnished with some grated parm to heighten it. Too much bother ... I know I have a better recipe for broccoli cheddar soup somewhere, so I tossed it.

TODAY'S RECIPE - SWEET POTATO PUREE

8 unpeeled sweet potatoes (about 3 1/2 lbs)
3/4 cup whipping cream, scalded
1 tsp freshly grated nutmeg
1/2 cup (1 stick) butter, cut into small pieces
salt and freshly ground pepper

Cook potatoes in large pot of rapidly boiling water until tender, about 20 minutes. Drain well and peel. Quarter 4 potatoes, adding pieces to processor as cut. Coarsely puree using several on/off turns; do not overpuree or potatoes will become gummy. Set aside and repeat with remaining potatoes.

Combine cream, nutmeg and potatoes in top of a large double boiler over medium heat. Using a wooden spoon or portable electric mixer set at low speed, mix until blended. Beat in butter one piece at a time. Season with salt and pepper. Serve immediately.

Note: The puree can be prepared one day ahead and refrigerated. Rewarm in saucepan over low heat.

Serves 8-10