A nutritious and delicious twist on the Thanksgiving classic.
Preheat oven to convection roast at 400 degrees F.
Clean sweet potatoes and prick with tines of a fork in a few different places. Wrap each potato in a piece of aluminum foil and lay on a foil-lined baking sheet. Roast for 1 hour, until the flesh of the potatoes is soft. Remove from oven, remove foil, and set aside potatoes to cool for about 10 minutes.
Once cool enough to work with, remove potato peels (they should peel right off), and cut each potato into a few chunks and place in a large mixing bowl. Mash with a fork until smooth. Add salt and mix again.