Preheat oven to 400 degrees Fahrenheit. Wrap each sweet potato in aluminum foil. Take a fork and pierce several small holes in each sweet potato through the foil.

Line potatoes on a baking sheet with parchment paper.

Bake for 45 minutes or until fork tender.

Very carefully (they’re hot!) remove skins from potatoes. Add flesh of potatoes to a large mixing bowl.

Add in ghee and cinnamon (and nutmeg if preferred). For a savory option, use ground pepper and sea salt instead.

Using a blender or immersion blender, blend everything together. You can also use a potato masher, which will result in slightly more thick potatoes.

Enjoy!