4 medium sweet potatoes
2 tablespoons Hawkwind Heat
2 tablespoons fresh chives
Coarse Ground Pepper to taste
Bake sweet potatoes on a cookie rack at 350 until soft.
Remove and let cool.
Remove skins and whip with electric mixer.
Add mustard and diced chives.
Can be made two days ahead and served hot as a side, or chilled as an appetizer on sweet crackers.