5 large sweet potatoes, baked until a easily pierced with a knife
1 tablespoon sambal
2 to 4 ounces of butter
Salt and black pepper, to taste
Place cream and garlic in saucepan and on low heat, reduce the cream to 1 cup. Scoop out potato into a food processor. Puree and add cream, sambal, butter, salt and pepper. Check for seasoning. Keep warm for serving.