Hot Honey Mashed Sweet Potatoes

Directions

1. 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-coloured 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.
2. Place the sweet potatoes into a 6-quart saucepot and add broth 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.
3. While the potatoes are cooking, heat the Cream of Mushroom soup, milk and thyme sprigs in a 2-quart saucepan over medium heat until hot. Remove and discard the thyme sprigs.
4. 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.