2 pounds fresh California Sweet Potatoes, quartered
2 cloves garlic, finely chopped
6 tablespoons butter, divided
½ cup sour cream
1 teaspoon salt
1-2 tablespoons chopped cilantro

Cook unpeeled sweet potatoes, covered, in boiling, salted water, 20-30 minutes or until tender. Meanwhile, sauté garlic in 1 tablespoon of butter for 2 minutes. When potatoes are fully cooked, drain thoroughly. Peel and dice and return to pan. Add sautéed garlic, remaining butter, sour cream and salt. Mash thoroughly. Fold in cilantro. Transfer to serving bowl and garnish with additional cilantro, if desired. Makes 4-6 servings.