Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Do not drain.Mash the potato mixture with the brown sugar. Season to taste.
2 cups Vegetable or Chicken Broth4 large sweet potato or yams (about 2 1/2 pounds), peeled and cut into 1-inch pieces (about 8 cups)2 tablespoons packed brown sugar
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