Hot Honey Mashed Sweet Potatoes
Campbell's
Campbell's
Recipe - Minnehaha
Hot Honey Mashed Sweet Potatoes
Prep Time10 Minutes
Servings12
Cook Time30 Minutes
Ingredients
3 tablespoons salted butter
3 1/2 pounds sweet potato, peeled and cut in 2-inch pieces (about 10 cups)
1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Cream of Celery Soup
1/2 cup milk
2 sprigs fresh thyme leaves
5 tablespoons spicy (hot) honey (amount divided in recipe steps below)
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.
Tip:
Can't find hot honey? Make your own by mixing 5 tablespoons honey and 1/4 teaspoon crushed red pepper.
10 minutes
Prep Time
30 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$4.49$1.12 each
Produce Sweet Potatoes, 1 Pound
$0.58 avg/ea was $0.99 avg/ea$0.58/lb
Campbell's® Condensed Cream of Mushroom Soup, 10.5 Ounce
$0.99 was $1.69$0.09/oz
Cub Milk, Low Fat, 1% Milkfat, 0.5 Gallon
$2.29$4.58/gal
Wild Harvest Organic Thyme, 0.5 Ounce
$2.50 was $2.99$5.00/oz
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.
Tip:
Can't find hot honey? Make your own by mixing 5 tablespoons honey and 1/4 teaspoon crushed red pepper.