8 sweet potatoes, peeled and cubed
2 teaspoons dried basil
1 teaspoon salt
1 teaspoon dried onion
1/2 teaspoon dry mustard
1 tablespoon dried rosemary
1 (8 ounce) can or bottle cream of mushroom soup
2 cups shredded Cheddar cheese
1 cup butter, melted
1 tablespoon white sugar
1 teaspoon lemon zest
1 teaspoon chopped fresh parsley
Place sweet potatoes into a large bowl. Drain well; rinse with cold water.
Meanwhile, in a large bowl combine basil, salt, onion, mustard, rosemary, cream of mushroom soup, cheese and butter. Beat well.
Place a layer of sweet potato mixture over the bottom of a mixing bowl. Pour about 1/2 cup of soup mixture into the bottom of the mixing bowl, spreading evenly.
In a separate mixing bowl, mix together lemon zest, poppy seeds, parsley and salt. Mix well until lemon zest is almost gone. Spread soup mixture over sliced sweet potatoes. Garnish with remaining parsley.