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Hot Honey Mashed Sweet Potatoes

An image of prepared Hot Honey Mashed Sweet Potatoes shown mashed with Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed Cream of Celery and browned butter then topped with hot honey and fresh thyme.
  • prep time: 10 min
  • total time: 30 min
  • serves: 12 people
  • calories: 194 1 serving

Everyone knows that holiday meals are all about the side dishes, and this Hot Honey Mashed Sweet Potatoes recipe will probably bump a few of the more traditional options off your plate!  These sweet potatoes have only 6 ingredients, but two of them are browned butter and hot honey- what more do you need to know?  Can you make them in 30 minutes?  Yes!  If I can't find hot honey, can I make my own?  Yes- just check out the tip below!  Condensed cream of mushroom soup adds savory flavor and creaminess to the mixture, making Hot Honey Mashed Sweet Potatoes a perfect blend of savory, sweet and heat!


  • 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)


  • Tips

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

  • Step 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.

  • Step 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.

  • Step 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.

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Calories 29
Total Fat 0 g
Sat. Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carb 7 g
Dietary Fiber 0 g
Sugar 7 g
Protein 0 g
Vitamin D 1 %DV
Calcium 0 %DV
Iron 0 %DV
Potassium 10 %DV
Calories 194
Total Fat 5 g
Sat. Fat 2 g
Trans Fat 0 g
Cholesterol 8 mg
Sodium 273 mg
Total Carb 36 g
Dietary Fiber 4 g
Sugar 13 g
Protein 3 g
Vitamin D 1 %DV
Calcium 4 %DV
Iron 5 %DV
Potassium 10 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.