1) Preheat oven to 425F. Line a rimmed baking sheet with 2 layers of aluminum foil and a spritz of nonstick vegetable oil spray. Wash the potatoes, and while wet, sprinkle with 1 teaspoon of the salt. Place on the baking sheet and bake for 55 to 60 minutes, until cooked through and very soft. 2) Carefully scoop the hot potato filling into the bowl of a stand mixer. Add the remaining salt, the pepper, vanilla bean paste, ground cardamom and preserves and mix at low speed, working up to medium-high, until the potatoes are whipped and smooth, about 10 minutes, stopping to scrape down the bowl as needed. Add the coconut cream a bit at a time and continue to blend until fully incorporated, about another 5 minutes. 3) Adjust the seasoning with salt and pepper. Serve immediately, or store in a covered container and refrigerate for up to 1 day. Reheat to serve.

Kitchen tips: 1) If you have a potato ricer or a food mill, use it now! It works every time, flawlessly. They are two of my essential kitchen tools. They key to all of this is two fold - make sure the potatoes are fully cooked and  mash, whip  or mill it while the potatoes are hot. PLEASE-  DO NOT use a food processor or blender for any potatoes- you will end up with mucky slushy potatoes. 2) Quince jelly can be found at specialty stores, online, and at health food stores. You can use preserves or jam  and you’ll end up with yummy chunks of sweet quince. 3) If you are watching your sugar intake, you can cut the jelly down to ½ cup and maintain the flavor. 4) Garnet sweet potatoes make the sweetest version. If you find actual african yams (they almost always mislabeled) , this is not going to be smooth or as sweet but it is delicious too.