These Honey Butter Mashed Sweet Potatoes are what happens when regular mashed potatoes' cooler, more sophisticated cousin shows up to Thanksgiving. Silky smooth with a gorgeous golden color, they're kissed with honey and butter, plus a secret ingredient that makes everyone ask for the recipe. I've been making these for years and they disappear faster than anything else on the table!
Honey Butter Mashed Sweet Potatoes
Forget everything you know about bland, boring sweet potato sides. These are luxuriously creamy, perfectly balanced between sweet and savory, and so good you'll want to eat them straight from the pot with a spoon. (I definitely have. Multiple times.)
The honey doesn't make them dessert-sweet – it just enhances the natural sweetness of the potatoes while the butter adds richness and a little brown butter nuttiness if you're feeling fancy. A touch of cream cheese (yes, really) makes them impossibly smooth and adds just enough tang to keep things interesting.
Why You'll Love This Recipe
- It's ridiculously easy – If you can boil water and use a potato masher, you can make these. No complicated techniques or special equipment needed.
- Perfect texture every time – The cream cheese trick ensures they're never gluey or stringy, which can happen with regular mashed sweet potatoes.
- Make-ahead friendly – These actually taste better the next day, making them ideal for holiday prep or meal planning.
- Customizable – Want them sweeter? Add more honey. Prefer savory? Skip the cinnamon and add fresh herbs instead.
- Kid-approved – Even picky eaters love these. My neighbor's kids call them "orange clouds" and request them by name.
The Story Behind These Sweet Potatoes
I discovered this recipe completely by accident. Years ago, I was making Thanksgiving dinner and realized I'd forgotten to buy sour cream for my usual sweet potato recipe. All I had was leftover cream cheese from making bagels that morning.
I figured cream cheese is basically thick sour cream's cousin, right? So I threw it in. The result was so good that my mother-in-law (who usually "doesn't care for sweet potatoes") asked for seconds. And thirds. She now specifically requests "those orange ones with the secret ingredient" every holiday.
Since then, I've tweaked and perfected the recipe. The honey butter combination came from my Southern friend who swore it was the only way to eat sweet potatoes. She was onto something.
Ingredient Breakdown
Let's talk about what makes these sweet potatoes absolutely incredible:
- Sweet Potatoes (3 pounds) – Look for medium-sized ones that are firm with smooth skin. Avoid any with soft spots or sprouting eyes. I prefer the orange-fleshed variety (sometimes labeled yams in the US, though they're not actually yams). The deeper the orange color, the sweeter and creamier they'll be.
- Butter (6 tablespoons) – Use real butter here, please. Salted or unsalted both work – I use salted because I like the flavor contrast. If you want to get fancy, brown half the butter first for a nutty depth.
- Honey (3-4 tablespoons) – This is where you can adjust to taste. Start with 3 and add more if you like. I use local honey when I have it, but any real honey works. Skip the honey-flavored syrup stuff.
- Cream Cheese (4 ounces) – This is the SECRET WEAPON. Use Philadelphia blocks, not the spreadable tubs. The tubs have too much water and will make your potatoes loose. Let it come to room temperature for easier mixing.
- Heavy Cream (1/4 cup) – Adds richness without making them too wet. You can use half-and-half in a pinch, or even whole milk, but heavy cream gives the best texture.
- Salt (1 teaspoon) – Don't skip this! Salt brings out the sweetness and balances everything. I use fine sea salt.
- Cinnamon (1/2 teaspoon) – Optional but recommended. Just a hint adds warmth without making them taste like pie filling.
- Black Pepper (1/4 teaspoon) – Trust me on this. A little pepper adds complexity and cuts through the sweetness beautifully.
- Vanilla Extract (1/2 teaspoon) – Another optional addition that rounds out all the flavors. Use real vanilla, not imitation.
Step-by-Step Process
1. Prep Your Sweet Potatoes
Peel the sweet potatoes and cut them into 2-inch chunks. Try to keep them roughly the same size so they cook evenly.
Here's a pro tip: sweet potatoes oxidize (turn dark) when exposed to air, so either work quickly or keep the cut pieces in a bowl of cold water until you're ready to cook them. Drain before boiling.
2. Boil Until Fork-Tender
Place the sweet potato chunks in a large pot and cover with cold water by about an inch. Add a generous pinch of salt to the water – this seasons them from the inside out.
Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 15-20 minutes until they're completely tender. You should be able to easily pierce them with a fork, and they should almost fall apart when you lift them.
Don't undercook them! Firm sweet potatoes won't mash smoothly and you'll end up with lumps.
3. Drain Really Well
This is crucial – drain the potatoes in a colander and let them sit for 2-3 minutes. Shake the colander a few times to help steam escape. Excess water is the enemy of creamy mashed sweet potatoes.
Some people even put the drained potatoes back in the hot pot for a minute to let more moisture evaporate. I do this when I remember.
4. Add Your Flavor Base
Return the drained sweet potatoes to the pot (off the heat). Add the butter first – all 6 glorious tablespoons. The residual heat will start melting it immediately.
Now add your room temperature cream cheese, broken into chunks. Don't worry if it looks weird at this point. It will all come together, I promise.
5. Mash to Perfection
Here's where you have choices:
- Potato masher: Gives a rustic, slightly chunky texture
- Hand mixer: Creates smooth, fluffy potatoes
- Ricer or food mill: Restaurant-quality silky smooth
I usually use my hand mixer because I like them really smooth, but choose your own adventure. Mix until the butter and cream cheese are fully incorporated and you can't see any lumps of cream cheese.
6. Season and Sweeten
With the mixer running (or while stirring), drizzle in the honey. Start with 3 tablespoons, then taste. You can always add more.
Pour in the heavy cream, then add your salt, cinnamon, pepper, and vanilla if using. Mix until everything is combined and the potatoes are your desired consistency.
Taste and adjust – maybe they need more honey, another pinch of salt, or a splash more cream. This is your moment to make them perfect.
7. The Final Touch
Here's my secret serving trick: Transfer to your serving dish and use the back of a spoon to create pretty swirls on top. Drop small pieces of cold butter into the valleys of the swirls. As they melt at the table, they create gorgeous golden pools that make everyone want to dig in immediately.
Decorating & Serving Tips
Presentation matters! Even though these taste incredible no matter what, here's how to make them look restaurant-worthy:
- Serve in a warmed dish to keep them hot longer
- Create a well in the center and fill with honey butter (mix 2 tablespoons softened butter with 1 tablespoon honey)
- Garnish with a sprinkle of cinnamon or a few fresh thyme leaves
- For holidays, top with candied pecans or toasted marshmallows
- A drizzle of cream creates beautiful contrast against the orange
The swirl technique I mentioned? It's literally just dragging a spoon in circles across the top. But it looks so professional that people think you went to culinary school.
Storage, Make-Ahead & Freezing
- Storage: These keep beautifully in the fridge for up to 5 days in an airtight container. The texture stays creamy and they actually develop more flavor.
- Reheating: Add a splash of cream or milk when reheating to restore the creamy texture. Microwave in 30-second intervals, stirring between, or reheat gently on the stovetop.
- Make-Ahead: You can make these up to 2 days before serving. Store covered in the fridge, then reheat in a 350°F oven for 20-30 minutes, stirring once halfway through. Add a pat of butter on top before serving.
- Freezing: Yes, they freeze! Portion into freezer bags, removing as much air as possible. Freeze flat for easy storage. They'll keep for up to 3 months. Thaw overnight in the fridge before reheating.
One warning: the texture changes slightly after freezing – they're still delicious but not quite as fluffy. I save freezing for leftovers rather than making a batch specifically to freeze.
FAQ
Can I use canned sweet potatoes?
Technically yes, but the texture won't be as good and they're often too sweet already. If you must, use 2 large cans (29 oz each), drain well, and reduce the honey to 1-2 tablespoons.
What if I don't have cream cheese?
Sour cream works as a substitute, though the texture won't be quite as silky. Use the same amount. Greek yogurt also works but adds more tang.
Can I make these dairy-free?
Absolutely! Use vegan butter, coconut cream instead of heavy cream, and skip the cream cheese or use a vegan version. They're still delicious.
Why are my sweet potatoes stringy?
This usually happens when they're overworked or blended too long. Sweet potatoes have more starch than regular potatoes. Mix just until smooth, no longer.
Can I add marshmallows on top?
Of course! Though with the honey butter situation, they're sweet enough that you might not need them. If you do, add them during the last 5 minutes of reheating so they get golden and toasted.
Final Thoughts
There you have it – the sweet potato recipe that converts sweet potato skeptics and makes believers out of everyone who tries them. They're the perfect balance of sweet and savory, creamy and fluffy, simple and special.
Leave a comment and tell me how yours turned out! Did you try the brown butter variation? Add any special touches? I love hearing about your kitchen adventures, especially when they involve copious amounts of butter and honey.
And hey, if you accidentally eat half the batch with a spoon while "taste testing," your secret's safe with me. We've all been there.
Remember, the best part about homemade mashed sweet potatoes is that you can adjust everything to your taste. More honey, less cinnamon, extra butter – make them exactly how YOU love them.
Ingredients
Instructions
- Place sweet potato cubes in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil, then reduce to simmer until fork-tender (about 15–20 minutes).
- Drain and return potatoes to the pot. Let them sit for 2 minutes so excess moisture evaporates (important for fluffy mash!).
- Add butter, honey, and cream to the potatoes. Mash until smooth using a masher or hand mixer. Add more cream if needed for desired texture.
- Stir in salt, cinnamon (if using), and vanilla extract. Taste and adjust seasoning as needed.
- Serve warm with a pat of butter or extra drizzle of honey on top if you're feeling fancy.
