Recipe: Copeland's Mashed Sweet Potatoes (provided by the restaurant)

COPELAND'S MASHED SWEET POTATOES

3 pounds sweet potatoes (about 9 medium)
1 cup (2 sticks) butter, softened (see Notes)
2 teaspoons kosher salt, or to taste (see Notes)
1 cup sugar

Preheat oven to 350 degrees F and set a rack in the lower third of the oven.

Prick sweet potatoes a few times with a fork, place directly on rack and bake for 1 hour. Let cool.

When sweet potatoes have cooled enough to handle, peel and cut into large chunks. With an electric stand mixer fitted with the paddle attachment, combine sweet potatoes, butter, salt and sugar, beating until smooth. (Or use a handheld mixer, or mash the potatoes with a ricer or food mill, then beat in the other ingredients by hand.)

Serve immediately, or keep in the refrigerator for up to 2 days. Reheat gently over low heat, or in the microwave.

Notes: Copeland's uses salted butter. If you substitute unsalted butter, adjust the amount of salt to taste. If you substitute regular table salt for kosher salt, you'll need considerably less than called for here. Start with 1 teaspoon and adjust to taste.

Makes 18 servings