Hot Honey Mashed Sweet Potatoes
These sweet potatoes have only 7 ingredients. Condensed cream of mushroom soup adds savoury flavour and creaminess to the mixture, making Hot Honey Mashed Sweet Potatoes a perfect blend of savoury, sweet and heat!
- 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.
- 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.
- 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.
- 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.
Can't find hot honey? Make your own by mixing 5 tablespoons honey and 1/4 teaspoon crushed red pepper.
Recipe Made With
CAMPBELL’S® Ready to Use Chicken Broth
CAMPBELL’S® Condensed Cream of Mushroom Soup
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