These honey balsamic mashed sweet potatoes are a quick and easy side. They have a touch of sweetness with a little acid and heat. With so much flavor and personality, they don’t require a pat of butter.

The only way I remember mashed potatoes from my childhood are the flaked instant version from a box.

My brother and I weren’t big vegetable eaters, and yes, I realize that potatoes aren’t exactly a wholesome vegetable side in the first place.

I had never made mashed potatoes from scratch until my brother and I took over cooking duties for Thanksgiving.

We have the usual split.

He takes care of turkey, bread and a couple sides. I do a salad, dessert and a few sides, too.

My husband is a big fan of classic mashed potatoes, so I put these on my side list.

There is a recipe from The Kitchn that I have been using the past few years. It makes the most decadent traditional mashed potatoes. Wow.

Don’t get me wrong, I do enjoy a buttery mash with russet or Yukon gold potatoes, but I adore sweet potatoes.

And they deserved to be mashed!

That’s why I have started making these honey balsamic mashed sweet potatoes.

What they lack in butter and rich dairy, they make up for in personality and flavor.

These mashed sweet potatoes are a little bit sweet with a nice hit of acid and heat. They don’t even need a pat of butter.

But if you want to add one, I won’t judge you.

How To Make Honey Balsamic Mashed Sweet Potatoes

The first step is to cook the sweet potatoes. I peel 3-1/2 pounds sweet potatoes and cut them into cubes.

Then I put them in a saucepan with enough water to cover the potatoes.

In 10-12 minutes, the potatoes are tender enough to be mashed.

The best way to puree the potatoes is to run them through a food mill.

I am fortunate to have my grandmother’s food mill. If you don’t have this handy kitchen gadget, I recommend pushing the potatoes through a fine mesh strainer using a spoon.

Doing it either way gives you fluffy potatoes that aren’t dense.

I transfer the potatoes back into the saucepan over low heat and stir in oat milk, honey and balsamic vinegar.

Of the alternative milks, oat milk is my go-to when I want to add something creamy whether it’s for apple cinnamon muffins or another dish.

Finally, I stir in salt, pepper and red pepper flakes.

With mashed potatoes no matter what kind of potato you are using, don’t be shy about the seasonings.

They need salt, so they aren’t bland.

Both black pepper and red pepper flakes add an understated kick.

Ever the potato purist, my husband is a fan of honey balsamic mashed sweet potatoes, so I haven’t decided what is going to make it on our table this year.

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