2 1/2 - 3 pounds sweet potatoes, peeled and cut into chunks
Salt and pepper
1/2 - 3/4 cup chicken or vegetable stock
1/4 - 1/2 cup all-fruit orange preserves/marmalade
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons fresh thyme, chopped
Optional; puree of roast butternut squash and/or carrot
Place the sweet potatoes in a large pot and cover with cold water by at least an inch.
Place over medium-high heat and bring to a boil; salt the water.
Turn the heat down to a simmer and cook for about 15 minutes, or until the potatoes are tender and pierce easily with a fork.
Strain, then add the potatoes back to the pot.
Place the pot over low heat for about a minute to let any excess steam evaporate.
Start to mash the potatoes with a potato masher or a wooden spoon, then and add the chicken stock, preserves, cinnamon, nutmeg, thyme and season with salt and pepper.
If using optional puree, add in while mashing all the ingredients together.