Honey Butter Whipped Sweet Potatoes

My Thanksgiving preferences typically go in this order of importance –

√ Pumpkin pie (specifically my grandmother’s recipe)
√ Stuffing
√ Sweet potatoes
√ Brussels sprouts (yes, a vegetable!)

You can really just leave turkey off my list entirely. I’d rather dip into my calorie and carb savings account for the four options above. 

I don’t have time this November to do a full Thanksgiving post series like my Thanksgiving Cooking for Two last year, but I can’t let the season slip by without sharing a few menu options. Specifically this one from my top four categories of Thanksgiving foods.

As I was thinking how I could make my sweet potatoes a little different this year, I started pondering – whatever happened to honey butter? I’m sure it’s still around, but nothing like it was when I was growing up. It’s such a brilliant combination. I remember that we used to buy it in convenient tubs ready to spread over biscuits or toast. 

Of course, these days you know if I’m going to have it, I’m going to go ahead and make it myself. That’s where this Thanksgiving side dish comes in. I skipped over my usual preference for maple and molasses and went straight to the buttery, sweet and salty combination that is honey butter. 

Not only that, but I was ready for fewer tender chunks of sweet potatoes and more creamy goodness. So I whipped the heck out of them with a mixer. 

I know I say it every single year, but seriously this time, these are my new favorite. 

What you’ll need:

1 1/2 lbs. sweet potatoes or yams (about 3 medium)
1/4 cup whole milk
2 tablespoons unsalted butter, melted
2 tablespoons honey
1/4 teaspoon fine ground sea salt
Toasted chopped pecans for garnish

How to make it:

Peel and cut the potatoes into large cubes. Place in a medium pot and cover with 1 inch of water. Bring to a boil, partially cover and cook until very tender, 5 to 7 minutes. Drain and transfer the potatoes to a mixing bowl. 

Use a hand mixer (or a stand mixer) and beat the potatoes on medium until they are broken up, about 30 seconds. Add the milk a little at a time and continue to beat until smooth and creamy, 1 to 2 minutes. 

In a small bowl, stir together the butter, honey, and salt. Reserve 1 teaspoon and blend the rest into the potatoes. 

Transfer the potatoes to a serving bowl. Top with the remaining 1 teaspoon of honey butter and chopped pecans before serving.