A simple side dish of mashed sweet potatoes flavored with spicy yellow mustard and freshly squeezed lemon juice.
This creamy sweet potato side dish is flavored with freshly squeezed lemon juice and English mustard. The fresh lemon juice is a delicious addition, cutting the sweetness of the potatoes just a little. Combined with the subtle heat from the mustard this pair of ingredients turns simple sweet potatoes into a uniquely flavored, versatile side dish. It makes a delicious accompaniment for roast chicken, turkey or pork.
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Creamy Sweet Potatoes with Mustard and Lemon
A simple side dish of mashed sweet potatoes flavored with spicy yellow mustard and freshly squeezed lemon juice.
Ingredients
- 1 lb sweet potatoes, about 3 large, peeled
- 3 tablespoons butter
- 2 tablespoons heavy cream
- 1 to 2 tablespoons prepared English mustard, Colman’s
- Juice of 1/2 lemon, 1-1/2 tablespoons or more to taste
- Salt and freshly ground black pepper
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Instructions
- Peel the sweet potatoes and cut them into 1-inch cubes. Place in a saucepan, sprinkle with 1/2 teaspoon salt and cover with cold water. Bring to a boil and cook until tender when pierced with a knife, 12 to 15 minutes. Drain and return to the pan.
- 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.
- This recipe is adapted from a version sent to us by the folks at Colman’s Mustard.
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