Honey Butter Mashed Sweet Potatoes
A comforting side dish that celebrates autumn flavors, combining sweet potatoes, honey, and butter for a rich and creamy texture.
Equipment
- Large pot or saucepan
- Potato masher or hand mixer
- Measuring Cups and Spoons
- Knife and cutting board
- Mixing Bowl
Ingredients
Main Ingredients
- 3 large sweet potatoes (about 2 lbs), peeled and cubed Choose sweet potatoes that feel heavy and firm for best texture.
- 1/4 cup unsalted butter (softened) For a richer flavor, use brown butter instead.
- 1/4 cup honey
- 1/2 cup milk (or more for desired consistency) Add more milk as needed for creaminess.
- Salt, to taste
- 1/2 tsp cinnamon (optional) A pinch of nutmeg can also complement the sweetness beautifully.
- Chopped pecans or walnuts for garnish (optional) Adds crunch and flavor.
Instructions
Preparation
- Place the cubed sweet potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil over high heat.
- Once boiling, reduce the heat to medium and cook for 20-25 minutes, or until the sweet potatoes are fork-tender.
- Drain the sweet potatoes and return them to the pot. Allow them to sit for a couple of minutes to remove excess moisture.
- Add the softened butter and honey to the sweet potatoes. Using a potato masher or hand mixer, begin mashing until smooth and creamy.
- Slowly add the milk, continuing to mash until you reach your desired consistency.
- Season with salt and cinnamon, if using, then mix well to incorporate. Taste and adjust the seasoning if necessary.
- Transfer the mashed sweet potatoes to a serving dish. If desired, garnish with chopped nuts for added crunch and flavor.
Notes
Leftovers can be stored in an airtight container in the fridge and reheated with a splash of milk to bring back the creaminess. Experiment with spices for additional flavor.