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-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.
2. 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.
3. 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.
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.

Tip:
Can't find hot honey? Make your own by mixing 5 tablespoons honey and 1/4 teaspoon crushed red pepper.