2 pounds (approximately 3 medium) sweet potatoes, peeled and cut into 1-inch chunks
2 tablespoons unsalted butter
1/2 cup half and half
1 1/2 tablespoons maple syrup
1 tablespoon whole grain mustard
Freshly cracked black pepper
Place potatoes in large saucepot and cover with cold water. Add salt to taste (About 1 teaspoon per quart) and bring to a boil over high heat. Reduce heat to simmer and cook until potatoes offer no resistance when poked with paring knife, about 10 minutes. Drain in colander set over sink.
Meanwhile, heat butter and half and half in a small sauce pot over low heat until melted.
Press sweet potatoes through potato ricer into original pot. Using rubber spatula, stir in butter mixture, maple syrup, and mustard. Season to taste with salt and pepper. Serve immediately.