Honey Butter Mashed Sweet Potatoes
A quick and creamy side dish featuring sweet potatoes mashed with butter, honey, and warm spices. Perfect for holidays or everyday meals, this fiber-rich dish brings comfort and flavor in just 20 minutes.
Equipment
- 1-Medium pot
- 1 Potato Masher
- 1 measuring cup
- 1 Measuring Spoon Set
- 1 knife
- 1 cutting board
- 1-Colander
Ingredients
- 1½ pounds sweet potatoes peeled and cubed
- ½ teaspoon fine sea salt
- ¼ teaspoon dried thyme optional
- 4 tablespoons unsalted butter
- 1 –2 tablespoons honey
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Ground black pepper to taste
Instructions
- Prepare the Sweet Potatoes: Start by washing your sweet potatoes thoroughly under running water to remove any dirt or debris. Peel the sweet potatoes using a vegetable peeler to ensure a smooth texture. Cut them into evenly sized cubes, about 1 to 1½ inches, so they cook evenly. This step is crucial for achieving a creamy mash without overcooking some pieces while others remain firm.
- Boil the Sweet Potatoes: Place the peeled and cubed sweet potatoes into a medium-sized pot. Fill the pot with enough cold water to fully submerge the sweet potatoes, ensuring they are covered by about an inch of water. Add the fine sea salt to the pot. If you enjoy a subtle herbal note, add dried thyme at this stage. Place the pot over medium-high heat and bring the water to a boil. Once boiling, reduce the heat slightly and simmer gently. Cook the sweet potatoes for about 8–10 minutes, or until a fork easily pierces the cubes. Check a few cubes to ensure they are evenly tender.
- Drain and Steam: Once the sweet potatoes are fork-tender, carefully drain them in a colander to remove all excess water. Return the drained sweet potatoes to the same pot. Place the pot back over the lowest heat setting. Stir the sweet potatoes constantly for 1–2 minutes to allow excess moisture to evaporate. This steaming step is essential to achieve a creamy mash without watery texture.
- Add Flavor Ingredients: Reduce the heat to low. Add the butter to the pot, allowing it to melt over the warm sweet potatoes. Pour in the honey for a gentle natural sweetness, and sprinkle in the ground cinnamon and nutmeg. Add a pinch of freshly ground black pepper to balance the flavor. If desired, adjust salt to taste. This step is where the sweet and savory harmony develops, so ensure each ingredient is evenly mixed into the potatoes.
- Mash the Sweet Potatoes: Using a potato masher, begin mashing the sweet potatoes in the pot. Work them thoroughly until smooth and creamy, with no large lumps remaining. For an extra luxurious texture, mash a little longer until the potatoes are light and fluffy. Taste the mash at this stage and adjust the seasoning — more honey for sweetness, more butter for richness, or extra spices for a warmer flavor.
- Serve Warm and Fresh: Transfer the creamy honey butter mashed sweet potatoes into a serving dish. For a visually appealing touch, garnish with a sprinkle of cinnamon or a small pat of butter. Serve immediately while warm to fully enjoy the comfort and aroma of this dish. These mashed sweet potatoes pair beautifully with roasted meats, grilled vegetables, or a festive holiday spread.
Notes
- Sweet Potato Choice: Fresh sweet potatoes work best for a naturally sweet, vibrant flavor, but frozen cubed sweet potatoes are a convenient shortcut without compromising taste or texture.
- Seasoning Variations: Adding dried herbs such as rosemary or sage can enhance flavor complexity. Cinnamon and nutmeg provide warmth, but adjusting spices to personal preference is encouraged.
- Honey Adjustments: Depending on your sweetness preference, start with 1 tablespoon of honey and add more gradually. Maple syrup is a great alternative for a different flavor profile.
- Butter Options: Unsalted butter is preferred to control seasoning, but plant-based butter works well for a vegan option.
- Serving Tip: Serve immediately after mashing to maintain creaminess. If reheating, add a splash of milk or plant-based milk to restore texture.
