Creamy Sweet Potatoes with Mustard and Lemon

by Lynne Webb, My Gourmet Connection

(sweet potato )

Yield: 4 servings
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min

Ingredients

1 lb sweet potatoes (about 3 large), peeled
3 Tbsp butter
2 Tbsp heavy cream
1 to 2 Tbsp prepared English Mustard
Juice & zest of ½ lemon (1½ Tbsp or more to taste)
Salt & freshly ground black pepper

Instructions

1. Peel the sweet potatoes and cut into 1-inch cubes. Place in saucepan, sprinkle with ½ tsp salt and cover with cold water. Bring to a boil and cook until tender when pierced with a knife, 12-15 min. Drain and return to pan.
2. Place the pan back on the heat and allow the water to evaporate, 1/2 to 1 minute. Transfer to a mixing bowl and add the butter, cream and mustard. Stir to combine and once the butter melts, mash all the ingredients together with a potato masher. Stir in the lemon juice, season to taste with salt and pepper and add more lemon juice and/or mustard if desired. Serve immediately.