- 2 Tbsp. brown sugar
- dash ground cinnamon
- 2 lbs. sweet potatoes, baked
- 1/2 cup California Ripe Olives, wedged
- 2 Tbsp. toasted sliced almonds
- 1 Tbsp. salted butter
Combine brown sugar and cinnamon in a small bowl and set aside. Remove sweet potatoes from skin and mash with fork or pulse in a food processor until smooth.* Divide evenly into 4 Japanese Emile Henry serving bowls using an ice cream scoop. Top each with brown sugar mixture, California Ripe Olives (www.calolive.org), almonds and a pat of butter. Serves 4. *Mashing will give more of an ice cream look, pureeing yields a smoother texture.