If you like your sweet potatoes rich and spicy, rather than overly sweet with marshmallows or fluff, this is a good dish for you. If you prefer, you may substitute butternut squash for sweet potatoes. Halve the squash lengthwise, scoop out seeds and place squash flesh-side down on a greased baking sheet.
Bake in 400 degree F. oven until squash is easily pierced with a knife, about 1 hour. Scoop out pulp and beat with 6 tablespoons salted butter and spices in following recipe. Spiced New Jersey Sweets 4 pounds sweet potatoes 1/2 cup butter, room temperature 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ground ginger Pinch cloves Salt and freshly ground pepper 1 tablespoon minced fresh parsley, Garnish
Preheat oven to 400 degrees F. Generously grease 8- to 9-cup souffle dish. Make 2-inch slit in center of each potato and bake until soft, about 1 1/4 hours.
Remove from oven, reduce oven to 350 degrees F. and let sweet potatoes stand until cool enough to handle, about 20 minutes. Halve lengthwise and scoop pulp into large mixing bowl. Discard skins.
Add remaining ingredients, except parsley, and beat well. Taste and adjust seasoning. Turn sweet potatoes into souffle dish and dot with additional butter.
Bake uncovered until top is lightly browned, about 1 hour.