Ingredients:
- 3 tbsp salted butter
- 3 1/2 lb sweet potato, peeled and cut in 2-inch pieces (about 10 cups)
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1/2 cup milk
- 2 sprigs fresh thyme leaves
- 5 tbsp spicy hot honey
- Wellington Traditional Water Crackers
Directions
- 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.
- 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.
- 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.
- 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.