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 are vegan by chance, not requiring 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 all while being vegan by chance because they really don’t 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.Print
Honey Balsamic Mashed Sweet Potatoes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4–6 1x
3–1/2 pounds sweet potatoes, peeled and cubed
1/4 cup oat milk, warmed
2 tablespoons honey
2 tablespoon balsamic vinegar
1 tablespoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
Chopped parsley, chives for serving
Place the sweet potatoes in a large saucepan. Fill with water covering the sweet potatoes by 1 inch. On the stove over high heat, bring the water to a boil, and reduce heat to simmer for 10-12 minutes until the potatoes are tender. Drain the water.
Puree the potatoes using a food mill or push the potatoes through a fine mesh strainer using a spoon in a large bowl. Transfer the potatoes back to the saucepan.
Over low heat, stir in the oat milk, honey, balsamic vinegar, salt, pepper and red pepper flakes.
Top with chopped parsley and chives before serving.
You can warm the oat milk by microwaving it for 20-30 seconds.