Bake sweet potatoes at 400 whole in skin until soft (about 40 minutes). Cool & scrape out of pulp. Mash and combine with mashed roasted garlic, stock, butter, cream and salt & pepper to taste. Serves 4.
*For concentrated stock, reduce chicken broth by 1/2. This is preferable to bouillon, but if you choose to use bouillon taste careful before adding salt to the potatoes.
**To roast garlic: Slice off tips of garlic head. Leave the root end intact. Drizzle with olive oil, wrap in foil and roast at 350 for 45 minutes. Squeeze pulp from garlic skins with the back of a spoon and mash.