Stubb's BBQ Mashed Sweet Potatoes

Stubb's BBQ  Restaurant Recipe

2 pounds whole sweet potatoes
1 1/2 teaspoons salt
3 tablespoons unsalted butter
1/3 to 1/2 cup dark brown sugar
1/3 cup heavy cream
1/2 teaspoon vanilla extract
toasted pecan pieces, for garnish (optional)

Rinse the sweet potatoes but don't peel them, and have them only if they're too large to fit in the pot. Place them in a large pot with 1 teaspoon of the salt with enough water to cover them by 1 inch. Boil sweet potatoes until tender enough to be easily pricked with a fork, 15 to 35 minutes. Drain them in a colander in the sink.

While the potatoes cool slightly, combine the butter, brown sugar, cream, vanilla, and the remaining half teaspoon salt in a mixing bowl. Peel the potatoes, cut them into large chunks, and toss them in a bowl. Mash until the mixture is combined. Serve warm, garnished with pecan pieces (if using).