Hot Honey Mashed Sweet Potatoes
Total Time: 30 Minutes
Serves: 12
Prep Time: 10 Minutes
Ingredients
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3 tablespoons salted butter
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3 1/2 pounds sweet potatoes, peeled and cut in 2-inch pieces (about 10 cups)
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1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Cream of Celery Soup
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1/2 cup milk
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2 sprigs fresh thyme leaves
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5 tablespoons spicy (hot) honey (amount divided in recipe steps below)
Directions
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Heat the butter in a small skillet over low heat until melted. Cook and stir just until the butter is golden brown with browned bits at the bottom of the skillet (using a light-colored skillet will make this easier to see). Immediately transfer the brown butter (with the browned bits) into a bowl and let cool to room temperature.
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Place the sweet potatoes into a 6-quart saucepot and add water to cover. Heat over high heat to a boil. Reduce the heat to medium. Cook for 12 minutes or until the sweet potatoes are tender.
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While the potatoes are cooking, heat the soup, milk and thyme sprigs in a 2-quart saucepan over medium heat until hot. Remove and discard the thyme sprigs.
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Drain the potatoes in a colander. Return the potatoes to the saucepan and add the soup mixture. Mash the sweet potato mixture until smooth. Stir in 4 tablespoons hot honey and the brown butter. Season to taste with salt and pepper. Serve drizzled with the remaining 1 tablespoon hot honey and sprinkled with additional fresh thyme leaves, if desired.
Tips
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Can't find hot honey? Make your own by mixing 5 tablespoons honey and 1/4 teaspoon crushed red pepper.
