Slow-Roasted Sweet Potatoes

This method works with all varieties of sweet potatoes. I like to mix it up and use several different types with varying sweetness and colors if I am serving the potatoes as a side instead of using them for another purpose. This method of cooking sweet potatoes works very well if you are only using the interior to puree. The skins lift away, and the flesh can be worked through a potato ricer (a handy item in any kitchen) to create a fine puree.

Difficulty: simple
Yield: makes about 4-6 servings

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