6 lg. sweet potatoes or med. yams
1/4 c. butter
1/2 tsp. ground nutmeg
1 c. sour cream
Dash of salt

Cook potatoes in boiling salted water to cover for 25-30 minutes or until easily pierced. Drain and cool slightly. Peel, discarding the dark outer layer of potato. Place potatoes in a food processor with remaining ingredients and blend until smooth. Season to taste with salt. Reheat in saucepan until hot.