Inaugural Luncheon Whipped Sweet Potatoes

Step 1: Scrub the sweet potatoes under cold running water. Blot dry with a paper towel. Cut away any woody or bruised sections of the sweet potato with a sharp knife.

Step 2: Poke holes all over each sweet potato with a fork to allow the steam to escape when cooking. Place the sweet potatoes on a microwave-safe plate. Space the sweet potatoes an equal distance apart so they cook evenly.

Step 3: Set the microwave on high and cook the potatoes for 6 minutes. Flip the sweet potatoes over with tongs or fork about halfway through the cooking time. Push a fork into the center of the potatoes to see if the potatoes are soft to the center.

Step 4: Return the sweet potatoes to the microwave and cook in 1 to 2 minute intervals until all potatoes are soft to the center.

Step 5: Take the sweet potatoes out of the microwave and allow them to rest for about 5 minutes. The potatoes will continue to soften during this time.

Step 6: While potatoes are microwaving, in a small bowl, combine orange juice, salt, brown sugar, cumin, molasses and maple syrup. Set aside.

Step 7: Cut each sweet potato in half length-wise and using a potholder to hold each half, scoop out the flesh into a large mixing bowl with a serving spoon. Discard peel.

Step 8: Using a potato masher or a hand mixer, whip the sweet potatoes and butter together. Continue for mixture is medium lumpy. Add the additional ingredients from small bowl and whip mixture until creamy and lumps are gone.

Step 9: Adjust seasonings and serve immediately. This recipe can be made 1 day prior to serving and reheated just before serving. Keep refrigerated until ready to serve.