Mashed Sweet Potatoes

In a medium-size saucepan, cover sweet potato chunks with cold water and bring to a boil over high heat. Boil for 13 minutes, or until potatoes fall apart when pierced with a fork. Drain and set aside.

While potatoes are cooking, heat canola oil in a medium-size nonstick skillet. Add onion and cook for 8 minutes, or until deep, golden brown.

Place potatoes and onions in a food processor with the salt, pepper and cloves, and pulse until almost smooth. Can be made up to a day ahead; cover and refrigerate until ready to serve. Reheat gently in microwave oven.