There’s something magical about Honey Butter Mashed Sweet Potatoes—creamy, sweet, and just downright comforting. This side dish has been my go-to for years, whether I’m whipping up a quick weeknight dinner or hosting a big holiday feast. The honey butter melts right into the fluffy sweet potatoes, creating this silky-smooth texture that makes everyone (yes, even picky eaters) come back for seconds.
I first fell in love with this recipe at a friend’s potluck, where it disappeared faster than the main course. Now, it’s a staple at our family table, especially during cozy fall nights or Thanksgiving gatherings. And the best part? It’s effortless—just peel, boil, mash, and stir in honey and butter. No fancy techniques, just pure deliciousness.
Whether you’re pairing it with roasted chicken, glazed ham, or just enjoying a big spoonful on its own, Honey Butter Mashed Sweet Potatoes never disappoint. Trust me, once you try it, you’ll understand why it’s always the first dish to disappear!
Table of Contents
Table of Contents
Why You’ll Love These Honey Butter Mashed Sweet Potatoes
Trust me, this isn’t your average side dish—it’s downright addictive! Here’s why:
- Creamy dreaminess: The honey butter melts into the sweet potatoes, creating a silky-smooth texture that’s impossible to resist
- Quick & easy: Just 30 minutes from chopping to serving—perfect for busy weeknights
- Kid-approved: The natural sweetness makes it a hit with even the pickiest little eaters at my table
- Versatile: Works equally well with Tuesday’s meatloaf or Thanksgiving turkey
- Comfort in a bowl: That warm honey-cinnamon aroma will make your whole kitchen smell like a hug
Seriously, I’ve seen grown adults lick their spoons clean—it’s that good.
Ingredients for Honey Butter Mashed Sweet Potatoes
Here’s what you’ll need to make this dreamy side dish. I’m pretty particular about a few of these – trust me, the little details make all the difference!
- 2 lbs sweet potatoes – peeled and chopped into uniform chunks (about 1-inch pieces)
- 4 tbsp unsalted butter – I always use the real deal, cold from the fridge
- 1/4 cup raw honey – the good local stuff if you can find it
- 1/2 cup whole milk or heavy cream – cream makes it extra luxurious
- 1/2 tsp ground cinnamon – just enough to whisper “comfort food”
- 1/2 tsp salt – to balance all that sweetness
Quick tip: Cut those sweet potatoes about the same size so they cook evenly – nobody wants some pieces mushy while others are still hard!
How to Make Honey Butter Mashed Sweet Potatoes
Alright, let’s dive into making these dreamy Honey Butter Mashed Sweet Potatoes! I’ve made this recipe more times than I can count, and I’ve learned a few tricks along the way to get that perfect creamy texture every time. Follow these simple steps, and you’ll have a side dish that steals the show.
Prepare and Cook the Sweet Potatoes
First things first – grab those sweet potatoes and give them a good peel. I like to chop mine into about 1-inch chunks – this size cooks evenly without turning to complete mush. Pro tip: keep your pieces roughly the same size so they finish cooking at the same time.
Toss them into a large pot and cover with cold water by about an inch. Here’s my secret – start with cold water and bring it up to a boil together. It helps them cook more evenly. Once boiling, let them bubble away for 15-20 minutes until they’re fork-tender (meaning a fork slides in easily with no resistance).
Drain them WELL – like, really well. Any extra water hanging around will make your mashed sweet potatoes watery instead of creamy. I usually let mine sit in the colander for a minute or two while I prep the other ingredients.
Mash and Combine with Honey Butter
Now for the fun part! Return the drained sweet potatoes to the warm pot (off the heat) and start mashing. I use an old-fashioned potato masher because I like some texture, but if you want super smooth potatoes, a ricer works great too.
Add that cold butter right away – yes, cold! The warmth from the potatoes will melt it perfectly. Pour in your honey next and watch as it melts into golden ribbons through the mash. Stir gently but thoroughly until everything is beautifully combined.
This is when the magic happens – that butter and honey coating every sweet potato fiber makes the most incredible aroma fill your kitchen. My kids always come running when they smell this step!
Adjust Consistency and Seasoning
Now let’s get that perfect creamy texture. Pour in your milk or cream a little at a time – I usually do about 1/4 cup first, then assess. You can always add more, but you can’t take it out if you go overboard!
Give it a good stir between additions until it reaches your ideal consistency. I like mine creamy but still able to hold its shape on a fork. Then sprinkle in your cinnamon and salt, mixing well.
The most important step? Taste it! Adjust the honey if you want it sweeter or add a pinch more salt if needed. Sometimes I’ll add a tiny bit more cinnamon if it’s feeling flat. Trust your tastebuds – they know best!
And there you have it – perfectly creamy Honey Butter Mashed Sweet Potatoes ready to make any meal feel special.
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30-Minute Honey Butter Mashed Sweet Potatoes
Honey Butter Mashed Sweet Potatoes are a creamy, sweet, and flavorful side dish perfect for any meal.
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Ingredients
- 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
Instructions
- Prepare the Sweet Potatoes: Peel and chop sweet potatoes into uniform chunks. Place in a large pot with cold water.
- Cook until Tender: Boil over medium-high heat for 15-20 minutes until fork-tender. Drain well.
- Mash: Return drained sweet potatoes to the pot and mash until smooth.
- Add Honey and Butter: Stir in unsalted butter and honey while still warm until melted and creamy.
- Incorporate Milk/Cream and Seasoning: Gradually mix in milk or cream until desired consistency is reached. Add salt and cinnamon to taste.
- Taste Test: Adjust sweetness or seasoning as needed before serving.
Notes
- Use heavy cream for a richer texture.
- Adjust honey to your preferred sweetness level.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling, Mashing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 25mg
Tips for Perfect Honey Butter Mashed Sweet Potatoes
After making these Honey Butter Mashed Sweet Potatoes more times than I can count, I’ve picked up some tricks that take them from good to “oh-my-goodness-can-I-have-the-recipe” great. Here are my can’t-live-without tips:
- Use heavy cream when you can: I know milk works fine, but that extra fat in heavy cream gives you the most luxurious, velvety texture. It’s worth the splurge for special occasions!
- Local honey makes all the difference: The flavor of raw, local honey has these amazing floral notes that regular store-bought just can’t match. My farmer’s market honey makes people ask “what’s that special ingredient?”
- Don’t rush the draining: That extra minute letting the potatoes dry in the colander prevents watery mash. I shake mine gently and even pat the top with a paper towel if they seem too wet.
- Warm your serving bowl: This little trick keeps your Honey Butter Mashed Sweet Potatoes hot longer. Just fill your serving bowl with hot water while you’re cooking, then dump it out right before adding the potatoes.
One last thing – if your mash seems too thin, you can always pop it back on low heat for a few minutes to thicken up. But go easy – too much heat can make the honey separate. Trust me, I learned that the hard way!
Honey Butter Mashed Sweet Potatoes Variations
One of my favorite things about this recipe is how easily you can tweak it to match your mood or what’s in your pantry. Here are some delicious twists I’ve tried over the years:
- Maple magic: Swap the honey for pure maple syrup – it gives a deeper, almost caramel-like sweetness that’s incredible with roasted meats
- Spice it up: Add a pinch of nutmeg or cardamom along with the cinnamon for extra warmth
- Orange zest brightness: A teaspoon of fresh orange zest mixed in at the end adds this amazing citrusy pop
- Savory version: Skip the honey and stir in roasted garlic and thyme instead – perfect with pork chops!
- Coconut cream dream: Use coconut milk instead of dairy for a tropical vegan twist
My kids love when I sprinkle toasted pecans on top for crunch, while my husband begs for extra butter pooled in the center. Honestly? There’s no wrong way to enjoy these sweet potatoes – just follow your tastebuds!
Serving Suggestions for Honey Butter Mashed Sweet Potatoes
Oh, the places these sweet potatoes can go! They’re basically the best supporting actor to any main dish – always making everyone else look good. Here’s how I love to serve them:
Weeknight hero: They’re absolute perfection alongside simple roasted chicken or a juicy pork chop. The sweetness balances the savory so well – my kids call it “the happy plate combo.”
Holiday superstar: These sweet potatoes have graced our Thanksgiving table every year since I discovered the recipe. They pair beautifully with glazed ham, turkey, or even a festive roast. Pro tip: make a double batch – they disappear fast!
Unexpected favorite: One lazy Sunday, I served them with crispy pan-seared salmon and a simple green salad. The flavors worked so well together, it’s now in our regular rotation. The honey butter sauce that forms? Chef’s kiss.
And for those “I just need comfort food” nights? A big bowl of these sweet potatoes with a pat of extra butter melting on top is dinner. No judgment here – I’ve done it more times than I care to admit!
Storing and Reheating Honey Butter Mashed Sweet Potatoes
Let’s talk leftovers – because honestly, these Honey Butter Mashed Sweet Potatoes are just as good (maybe even better) the next day! Here’s how to keep them tasting fresh and delicious:
Storing: Pop any leftovers into an airtight container and they’ll keep beautifully in the fridge for 3-4 days. The honey actually helps preserve them! I like to press plastic wrap directly onto the surface before sealing – it prevents that weird “skin” from forming on top.
Reheating magic: My favorite trick is adding a splash of milk (about 1-2 tablespoons) before warming. It brings back that creamy texture perfectly. You can:
- Microwave in 30-second bursts, stirring between each
- Or gently reheat on the stove over low heat, stirring often
Warning: The microwave can sometimes make the honey separate a bit – just give it a good stir and it’ll come right back together. If your potatoes seem dry, don’t panic! Another pat of butter and a little more milk will have them tasting like new.
Freezer tip: These freeze surprisingly well for up to 2 months! Portion into freezer bags, press out the air, and thaw overnight in the fridge before reheating. Perfect for those nights when you need comfort food fast.
Honey Butter Mashed Sweet Potatoes Nutrition
Now, let’s be real – we’re not eating Honey Butter Mashed Sweet Potatoes because they’re a “health food.” But hey, sweet potatoes are packed with good stuff like vitamin A and fiber, so that’s something, right? Just remember – these nutritional values are rough estimates since ingredients vary so much.
A typical serving (about 1/2 cup) will give you:
- A good dose of beta-carotene (thanks to those vibrant orange sweet potatoes)
- Some natural sweetness from the honey (way better than refined sugar!)
- That comforting richness from real butter (because life’s too short for substitutes)
Of course, if you’re watching specific macros or have dietary needs, you can always tweak the recipe – use less honey, swap in coconut oil, whatever works for you. But in our house? We believe in enjoying good food without overthinking it. Everything in moderation, including moderation!
Frequently Asked Questions
Over the years, I’ve gotten so many questions about these Honey Butter Mashed Sweet Potatoes – and I love chatting about them! Here are the ones that come up most often:
Can I use canned sweet potatoes instead of fresh?
Oh honey, I know it’s tempting to take a shortcut, but trust me – fresh makes all the difference here! Canned sweet potatoes tend to be too mushy and waterlogged, which gives you gluey mashed potatoes instead of that perfect creamy texture. Plus, they’re usually packed in syrup, which throws off our honey balance. The 20 minutes it takes to peel and boil fresh sweet potatoes is totally worth it!
What’s the best way to make this dairy-free?
Easy peasy! Just swap the butter for your favorite plant-based butter (I like the olive oil-based ones) and use coconut milk instead of dairy. The coconut milk actually adds this lovely subtle tropical note that works beautifully with the honey. My vegan sister-in-law requests this version every Thanksgiving!
Can I prepare these ahead of time?
Absolutely! These reheat like a dream. Make them up to 2 days in advance, then just warm gently on the stove with a splash of milk to bring them back to life. The flavors actually deepen overnight – sometimes I think they taste even better the next day! Just store them in an airtight container in the fridge.
Why does my mash sometimes turn out gummy?
Ah, the dreaded gummy sweet potatoes! This usually happens if you overwork them – too much mashing or (heaven forbid) using a food processor breaks down the starches too much. Stick to a good old potato masher and stop when you’ve got a slightly textured consistency. Also – make sure your potatoes aren’t overcooked to begin with. Fork-tender is the goal, not falling apart!
Can I freeze Honey Butter Mashed Sweet Potatoes?
You sure can! They freeze beautifully for up to 2 months. I like to portion them into single-serving freezer bags (squeeze out all the air!) or small containers. Thaw overnight in the fridge, then reheat gently with that extra splash of milk I keep mentioning. They make the best quick side dish for busy nights!
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