Instructions: Directions: In a large sauce pan, melt the butter. Add the onion and sweet potatoes and saute over medium heat for 5 minutes, stirring often. Stir in the mustard, honey and chicken stock. Bring to a boil. Cover and allow to simmer for 20 minutes until sweet potatoes are very tender. Remove the pot from the stove and puree the mixture in a food processor with the cinnamon, nutmeg, salt and pepper until smooth. Serve hot.

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