2) Meanwhile, peel the sweet potatoes and cut into medium-sized cubes. Add to the chicken stock and cook for 15 to 20 minutes until soft.
3) Place the cooked potatoes in a food processor, reserving the cooking liquid. Add the cream and lemon juice to the potatoes and blend until smooth. If too dry, add enough reserved liquid to achieve the desired consistency. Season with salt and pepper, to taste, and serve.