Honey-Balsamic Sweet Potato Mash

Williams-Sonoma Bride & Groom Cookbook, p. 168

3 lb. (1.5 kg) sweet potatoes

4 Tbsp (2 oz/60 g) butter

¼ cup (2 fl oz/60 ml) heavy (double) cream

1 Tbsp wildflower, lavender, or your favorite honey

2 tsp balsamic vinegar

½ tsp kosher salt

Freshly ground pepper

I used some fun local honey for this and it worked quite well. 

Preheat the oven to 400F (200C). Line a baking sheet with foil. Prick the sweet potatoes in a few places with a fork. Bake on the prepared sheet until very tender, 50-60 minutes.

Warm and toasty in their jackets!

Set the sweet potatoes aside to cool. When cool enough to handle, halve them lengthwise and scoop out the flesh into a large bowl. Discard the skins. For a velvety texture, pass the sweet potatoes through a ricer or food mill. For a more rustic texture, mash them with a potato masher or fork. 

My go-to is always an immersion blender.

Stir in the butter, cream, honey, vinegar, salt, and pepper to taste. Serve at once.

Bloop!

My Rating: 5/5 "This is God's own sweet potato recipe. All of the ingredients come together SEAMLESSLY and the whole is definitely greater than the sum of its parts. It's so smooth! It's so pleasant! It's wonderful!"