Espresso and Lime

0 Peel and cut 3 large sweet potatoes into 1 inch cubes
1 Transfer the cubed sweet potatoes into a large pot and fill the pot with enough water to fully submerge the potatoes
2 Place the pot over medium high heat and bring the water to a rolling boil
3 Boil the sweet potatoes until the are fork tender
4 Drain the sweet potatoes and transfer them into a large bowl or the bowl of a stand mixer
5 Place 4 tablespoons of butter into the bowl and allow the heat of the potatoes to begin to melt it down a bit
6 Whip the potatoes for about 30 seconds on medium speed (with the paddle attachment, if using a stand mixer)
7 Add 2 tablespoons of maple syrup, 1/4 cup of brown sugar, 1/2 cup of heavy cream and 1/2 teaspoon of salt and continue whipping until the ingredients are fully incorporated and the potatoes are smooth and creamy
8 Serve immediately
9 Store leftovers in an airtight container at the refrigerator