Best Honey Butter Mashed Sweet Potatoes
This Best Honey Butter Mashed Sweet Potatoes recipe makes velvety, sweet, and buttery mashed sweet potatoes with a touch of honey and warm spices. It's quick to prepare, comforting, and works for both weeknight dinners and holiday tables.
Ingredients
- 2 lb sweet potatoes, peeled and cut into chunks
- 4 tbsp unsalted butter
- 3 tbsp honey, plus extra for drizzling
- 1/4 cup milk or half and half
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/2 tsp salt, or to taste
- 1/4 tsp freshly ground black pepper
- 1 tbsp fresh lemon juice (optional, brightens flavors)
- 1 tbsp chopped fresh parsley or chives for garnish (optional)
Instructions
- Place the peeled and chopped sweet potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt.
- Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are very tender, about 12 to 15 minutes depending on the size of the chunks.
- Drain the potatoes well in a colander and return them to the hot pot. Let them sit for a minute so excess steam escapes; this keeps the mash from getting watery.
- Add the butter, honey, milk, ground cinnamon, nutmeg, salt, and pepper to the potatoes.
- Mash with a potato masher or use a hand mixer on low for a few seconds until smooth and creamy. Taste and adjust seasoning. If you want a silkier result, add a splash more milk.
- Stir in the lemon juice if using. Spoon into a serving bowl, drizzle a little extra honey on top if you like, and sprinkle with chopped parsley or chives.
- Serve warm. Leftovers keep in the fridge for 3 to 4 days and reheat well with a splash of milk to loosen the texture.