Why You’ll Love This Recipe
I like how simple this recipe is while still tasting so special. The sweet potatoes become rich and velvety once mashed, and the honey gives them a natural sweetness without being overwhelming. I also love how flexible this dish is—I can make it creamy with heavy cream or keep it a little lighter with milk. It’s one of those sides that feels indulgent yet wholesome, and it pairs beautifully with roasted meats, poultry, or even just a fresh salad.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 lbs sweet potatoes, peeled and chopped
4 tbsp unsalted butter
1/4 cup raw honey
1/2 cup whole milk or heavy cream
1/2 tsp ground cinnamon
1/2 tsp salt
Directions
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I peel and chop the sweet potatoes into uniform chunks, then place them in a large pot filled with cold water.
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I boil the potatoes over medium-high heat for 15–20 minutes until fork-tender, then drain them well.
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I return the drained sweet potatoes to the pot and mash them until smooth.
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I stir in unsalted butter and honey while the potatoes are still warm so they melt in easily.
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I gradually mix in milk or cream until the consistency is just right, then add salt and cinnamon to taste.
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I taste and adjust the seasoning or sweetness before serving.
Servings and Timing
This recipe makes about 6 servings. The total time is 35 minutes, with 15 minutes of prep and 20 minutes of cooking.
Variations
Sometimes I like to add a touch of nutmeg or cloves for a deeper fall flavor. If I want extra creaminess, I use heavy cream instead of milk. For a dairy-free version, I swap the butter for coconut oil and the milk for coconut milk, which gives the dish a subtle tropical flavor. I also occasionally top the mashed sweet potatoes with toasted pecans for crunch.
Storage/Reheating
I keep leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them gently on the stovetop or in the microwave, stirring in a splash of milk or cream if they’ve thickened too much. I can also freeze them in a freezer-safe container for up to 2 months. When ready to use, I thaw them in the refrigerator overnight and reheat as usual.
FAQs
Can I make these mashed sweet potatoes ahead of time?
Yes, I prepare them a day in advance and reheat with a splash of milk or cream.
Can I use maple syrup instead of honey?
I often swap in maple syrup for a slightly different sweetness, and it works beautifully.
How can I make this dish dairy-free?
I replace the butter with coconut oil and the milk with almond or coconut milk.
Can I roast the sweet potatoes instead of boiling them?
Yes, roasting adds a caramelized flavor. I roast at 400°F until tender, then mash as usual.
What can I serve with honey butter mashed sweet potatoes?
I like pairing them with roasted chicken, turkey, pork, or beef, but they also work with vegetarian meals.
Can I leave the cinnamon out?
Yes, if I want a simpler flavor, I skip the cinnamon or replace it with nutmeg.
How do I make the mash extra smooth?
I use a hand mixer or food processor for a creamier texture.
Can I use sweet potato varieties with different colors?
Yes, I sometimes mix orange, purple, or white sweet potatoes for a colorful presentation.
How can I make this recipe sweeter?
I add a little more honey or stir in some brown sugar.
Can I freeze mashed sweet potatoes?
Yes, I freeze them for up to 2 months and reheat with a splash of milk or cream.
Conclusion
Honey Butter Mashed Sweet Potatoes are one of my favorite side dishes because they’re simple, comforting, and full of flavor. I love how the honey and butter create a naturally sweet creaminess that pairs beautifully with just about any meal. Whether I serve them for the holidays or a cozy weeknight dinner, this recipe always brings warmth and comfort to the table.
