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Table of Contents
- 🍽️ A Quick Look at the Recipe
- Why You’ll Love This Recipe
- Key Ingredients
- Useful Tools
- How to Make Honey Butter Mashed Sweet Potatoes
- Pro Tips and Troubleshooting
- Honey Butter Mashed Sweet Potato Recipe
- Make-Ahead, Storage, and Reheating
- What to Serve With Honey Butter Mashed Sweet Potatoes
- Variations and Alternate Recipes
- Frequently Asked Questions
- More AB Recipes
- Save This Recipe
Honey butter mashed sweet potatoes are creamy, gently sweet, and warmed with cinnamon and nutmeg. The honey brings out the potatoes’ natural sweetness, while butter and cream give the mash a smooth finish.
This is a stovetop side that works with a holiday spread or an everyday roast dinner. Drain the potatoes well before mashing, then taste before adding extra honey or spices.
🍽️ A Quick Look at the Recipe
Recipe Name: Honey Butter Mashed Sweet Potatoes
⏱️ Ready In: About 50 minutes, depending on pot size and potato pieces
👨👩👧👦 Serves: 6
🥣 Main Ingredients: Sweet potatoes, butter, honey, cream, cinnamon
📖 Dietary Info: Contains dairy; check labels if serving guests with food allergies
🔥 Flavor Profile: Buttery, gently sweet, and warmly spiced
⭐ Best For: Thanksgiving, Christmas, or Sunday dinner
Why You’ll Love This Recipe
- The stovetop method leaves oven space for the main dish.
- The texture can stay rustic or be mashed smoother to suit the meal.
- Butter and honey complement the potatoes without a baked crumb topping.
Key Ingredients
Sweet potatoes: Peel them and cut similar-size pieces so they cook evenly. Follow the listed weight for a consistent batch.
Butter: It melts into the warm potatoes and gives the mash its rich texture.
Honey: Start with the card amount and adjust only after tasting the potatoes. Their natural sweetness varies.
Cream: The original recipe allows milk as a lighter-textured alternative. Add it gradually so you can control the consistency.
Cinnamon, nutmeg, and salt: These balance the sweetness. Thyme and black pepper provide an optional savory note.
Useful Tools
Products from AB’s shop are identified below. I earn commissions from qualifying purchases made through the Amazon links in this post. As an Amazon Associate I earn from qualifying purchases.
- Chef Knife (AB’s shop): cut peeled sweet potatoes into even pieces.
- Spring Chef Measuring Cups and Spoons (paid link): measure the honey, cream, and seasonings.
- Pyrex Glass Mixing Bowls (paid link): hold the peeled potatoes or finished mash while preparing the meal.
- Riveira Wooden Cooking Utensils (paid link): fold in the butter and stir the mash gently.
- HexClad Stock Pot (paid link): boil the potatoes with enough room for water to circulate.
How to Make Honey Butter Mashed Sweet Potatoes
1. Peel and cut the potatoes
Peel the sweet potatoes and cut them into similar-size cubes. Place them in a pot, cover with cold water, and add a small pinch of salt.
2. Cook until tender
Bring the pot to a boil, then simmer for about 15–20 minutes, until a fork slides easily through the pieces. Heating the water adds time before that simmer begins.
3. Drain and release steam
Drain thoroughly and return the potatoes to the warm pot. Let excess steam escape for a couple of minutes so water does not thin the mash.
4. Mash and enrich
Mash to your preferred texture. Mix in the softened butter and honey, then gradually work in the cream. Keep the potatoes warm enough for the butter to melt smoothly.
5. Season and serve
Stir in the cinnamon, nutmeg, and salt. Add the optional thyme and black pepper to taste. Taste before adding more sweetness or spice, then serve warm.
Pro Tips and Troubleshooting
- Cut the sweet potatoes into similar-size pieces so they soften at the same pace.
- Drain thoroughly and let excess steam escape before mashing for a thicker texture.
- Start with the listed honey and spices, then taste before adding more.
Summarize and Save
Honey Butter Mashed Sweet Potato
Ingredients
- 4 lbs. sweet potatoes peeled and cut into cubes or 6 med. Sweet Potatoes
- ½ tsp sea salt, fine grain
- ¼ tsp dried thyme, optional and to taste
- 8 tbsp butter
- ¼ cup honey to taste
- 1 tsp ground cinnamon to taste
- ¼ -½ tsp ground nutmeg to taste
- Fresh ground Black Pepper to taste
- 1/2 cup heavy cream, can use milk for a lighter version
Instructions
- Start by peeling and cubing the sweet potatoes. Keep the cubes about the same size for even cooking. Place them in a large pot and cover with cold water. Add a pinch of salt, then bring to a boil over medium-high heat. Let the sweet potatoes cook for about 15-20 minutes until fork-tender.
- Once the sweet potatoes are cooked, drain the water and return them to the pot. Allow them to sit for a couple of minutes to release some steam—this prevents them from becoming too watery. Using a potato masher or hand mixer, mash the sweet potatoes to your preferred texture.
- Add softened butter and honey to the mashed sweet potatoes, mixing until fully incorporated. The butter will melt into the sweet potatoes, creating a rich, velvety texture that pairs perfectly with the sweetness of the honey.
- Slowly pour in the heavy cream while mashing or mixing. Stir in the cinnamon, salt and nutmeg. Add the optional thyme and black pepper to taste, then mix until evenly seasoned.
- Give your mashed sweet potatoes a taste to see if the seasoning is right. If you want a sweeter taste, you can add more honey, or if you’d like a little more spice, sprinkle in some extra cinnamon or nutmeg.
- Transfer to a serving dish and serve warm alongside your favorite main course.
Notes
- Cut the sweet potatoes into similar-size pieces so they soften at the same pace.
- Drain thoroughly and let excess steam escape before mashing for a thicker texture.
- Start with the listed honey and spices, then taste before adding more.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Make-Ahead, Storage, and Reheating
You can cook and mash the potatoes ahead, then refrigerate them in a shallow, covered container. Refrigerate within 2 hours, or 1 hour above 90°F, and use within 3–4 days.
Reheat gently on the stove or in the microwave, stirring so the center heats evenly. Bring leftovers to 165°F and add a little milk or cream only if the mash needs loosening.
Freeze cooled portions in airtight containers for longer storage. Thaw in the refrigerator, then stir well after reheating; the texture may be looser than a freshly made batch.
What to Serve With Honey Butter Mashed Sweet Potatoes
Choose the pairings that fit your meal; you do not need every dish on the same menu.
- Turkey Stuffing Meatloaf with Gravy: a smaller holiday-style main with homemade gravy.
- Country-Style Pork Ribs with Onion Gravy: a slow-braised boneless-pork dinner.
- Southern Smothered Chicken: a chicken-and-gravy main for Sunday supper.
- Andouille-Stuffed Chicken Thighs: a separate Cajun-style chicken dinner.
Variations and Alternate Recipes
Use the original milk option for a less rich finish, or leave out the optional thyme for a fully sweet-spiced version. Keep any adjustments small and taste as you go. These other potato dishes use their own complete methods:
- Sweet Potato Casserole with Butter Pecan Crumble: a sweet-potato side with a crumb topping.
- Southern Candied Yams: a sweeter side for the holiday spread.
- Creamy Scalloped Potatoes: tender potato layers in a rich cheese sauce.
Frequently Asked Questions
Why did the mash turn watery?
The potatoes may not have drained thoroughly, or too much liquid may have been added at once. Let steam escape after draining, then add the cream gradually. Warm a loose mash gently, stirring, to evaporate some moisture.
Should I use a masher or a mixer?
A hand masher leaves a little texture. A mixer can make the potatoes smoother; stop once they reach the consistency you want rather than beating them unnecessarily.
Can I make it less sweet?
Taste the cooked potatoes first and use the recipe as your starting point. Avoid extra honey until you know how sweet the batch already is. A small amount of salt and black pepper can balance the flavor without changing the dish into a different recipe.
More AB Recipes
Round Out the Holiday Menu
- Traditional Cranberry Sauce: a bright, tart contrast to a rich holiday plate.
- Honey Balsamic Brussels Sprouts: a sweet-tangy vegetable contrast.
- Green Beans and Bacon: a savory vegetable side.
- Crockpot Glazed Carrots: a buttery vegetable side that leaves the oven free.
- Southern Baked Mac and Cheese: a creamy, comforting holiday side.
- Million Dollar Deviled Eggs: a make-ahead starter for a holiday or potluck menu.
- Honey Butter Cornbread: a sweeter cornbread with a buttery honey finish.
Breads and Dessert
- Corn Bread Casserole Pudding: a soft, spoonable corn side for a family dinner.
- Cornbread Dressing with Roasted Chicken and Andouille: a separate dressing recipe with its own bread and liquid amounts.
- Million Dollar Pound Cake: a sliceable dessert for the holiday table.
- Fudgy Brownies: a chocolate dessert that can be cut for a gathering.
- Brown Butter Pecan Cookies: toasted-nut cookies for a holiday baking tray.
- Creole Cornbread: a separate cheesy cornbread recipe.
Save This Recipe
Save this recipe for your next family meal. After making it, use the recipe card to leave a rating and share how it turned out.
