5 lbs. sweet potatoes, scrubbed
2 Tbsp. butter or margarine, cut in small pieces
3/4 c. apple cider or juice
1/2 tsp. salt/pepper
1 c. shredded part-skim Gruyere cheese
Garnish: chopped parsley
Bake potatoes in jelly roll pan at 375° for 1 – 1 1/4 hours until soft when pierced. When cool enough to handle remove skin. With either a potato masher, electric mixer or large whisk mash or beat potatoes, butter, cider, salt and pepper until smooth. Spoon into a shallow 2 – 2 1/2 quart baking dish; sprinkle with cheese. Bake 30 minutes or until hot and cheese melts. Sprinkle with parsley. Makes 6 servings.