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.
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.