Sweet potatoes are orange-fleshed vegetables native to Central and South America. According to the University of Illinois, sweet potatoes are high in vitamin A and are not related to similar-looking yams. One of the most popular uses for cooked and pureed sweet potatoes is to make rich holiday pies or casseroles topped with melted marshmallows. When sweet potatoes are cooked, they may contain fibrous strings that must be removed through a blending process. If left intact, the strings will ruin the cooked potatoes' creamy texture.
Boil the sweet potatoes until they are fork tender. Drain the potatoes in a colander and allow them to cool.
Peel the cooled sweet potatoes with a sharp paring knife, removing as many of the strings as you can by hand.
Cut the peeled potatoes in half and set them in a large mixing bowl.
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Beat the potatoes with an electric hand mixer on "medium" for three to four minutes, or until they are smooth and the remaining strings are well blended.
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Elizabeth Arnold has written for a wide variety of publications and websites. Her experience includes writing travel features for "Recommend" magazine and packaging marketing copy for both Metro-Goldwyn-Mayer and Warner Bros. consumer products. Recently, Arnold was a staff writer for "Special Events" magazine. Arnold studied English at the University of Wisconsin-Milwaukee.