8 c. peeled, diced sweet potatoes
3 ripe bananas
6 tbsp. unsalted butter (3/4 stick)
2 tbsp. rum
1 tbsp. brown sugar
1/4 tsp. ground nutmeg
Salt to taste
1 c. toasted sliced almonds

Place the sweet potatoes in a medium size saucepan and add water to cover. Cook covered until very tender; drain.

Cut the bananas into 1 inch pieces and puree in a food processor fitted with a steel blade. Add the hot sweet potatoes, 4 tablespoons of the butter, the rum, and brown sugar. Process until smooth. Add the nutmeg and salt to taste; process just to blend. Keep warm.

Melt the remaining 2 tablespoons butter in a small skillet. Add the almonds and saute until lightly browned. Sprinkle with a little salt. Top each serving of the sweet potato puree with a generously amount of the toasted almonds. 8 portions.

Source: Good Times Silver Palate Cookbook.