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Ingredients
Scale
- 3 to 4 pounds sweet potatoes, peeled and cut into cubes
- 1/2 cup salted butter
- 1/3 cup milk (whole, 2%, or 1%)
- 1/4 cup honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Start by peeling and cubing the sweet potatoes.
- In a large pot, place the cubed sweet potatoes and cover them with water. Bring the water to a boil over high heat, then reduce the heat to low and simmer until the sweet potatoes are tender enough to be pierced with a fork, which should take about 15 to 20 minutes. Drain the sweet potatoes thoroughly.
- Once drained, transfer the hot sweet potatoes into a large mixing bowl. Incorporate the salted butter, milk, honey, ground cinnamon, and salt.
- Using a hand mixer, whip the mixture on medium speed until it becomes light, fluffy, and creamy, which should take around 3 to 5 minutes. Alternatively, you can use a potato masher or ricer to achieve your preferred texture. Taste the mixture and adjust the salt if necessary. Serve while hot.
Notes
TECHNIQUE TIP: Use a hand mixer for smooth mashed sweet potatoes. STORAGE: Store in airtight containers for up to 3 days; reheat gently. SUBSTITUTION OR MAKE-AHEAD: Swap honey with maple syrup for a different sweetness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 286 kcal
- Sugar: 16 g
- Sodium: 272 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Carbohydrates: 43 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 31 mg
