Links to more of my sweet potato recipes may be found at the bottom of this post!
I dearly love this time of year. Whenever fall rolls around, I just feel better. A lot of it has to do with getting outside more, the cool air around me, and leaves bursting forth in a rainbow of colors. The southeast has gorgeous foliage and if you’ve never seen it, I encourage you to take a little road trip and do so. Getting outside gets me outside of the weight of the world and reminds me of my connection to the bigger picture, lightening my burdens and lifting my spirits.
I hope you get to take a walk out in the fall soon. Remind yourself of your blessings, steer your heart to be intentionally grateful, take a deep breath, and remember your peace.
Today’s recipe is perfectly in line with the flavors of the season. I dearly love sweet potatoes and this is a delicious way to enjoy them as a side dish that relies mostly on their natural sweetness rather than taking it over the top like most of my other favorite sweet potato dishes do. It’s a perfect weeknight supper with a simple rotisserie chicken from the local deli or as a compliment to a holiday meal.
You’ll need: Sweet Potatoes, Butter, Heavy Cream, and a little Honey and Cinnamon.
As always, the printable version of this recipe may be found in the recipe card at the bottom of this post.
Prep your sweet potatoes by peeling them (with a vegetable peeler or knife, whichever you grab first) and then cutting them into chunks or slices.
When I was a little girl Mama always gave me a slice of raw sweet potato to nibble on. I still can’t help but swipe one to this day!
Place them in a medium sized stock pot and add enough water to cover them by about an inch.
Put this over medium high heat and bring just to a boil. Once it is boiling, reduce the heat to medium and continue cooking until potatoes are soft and tender, about twenty minutes.
Drain the potatoes in a colander and then place them in a large mixing bowl. Add butter, cream, honey, and cinnamon.
Beat all of this with an electric mixer until well blended, smooth, and fluffy.
Seriously, if this was all we had for supper I’d be happy right now. I LOVE these mashed sweet potatoes!!
Ooh, that reminds me of something I decided this week. You know, working on “the internets” I get to interact with some of the best folks you could ever want to meet on a daily basis here on Southern Plate and on my Facebook Page– but I also get to meet their counterparts as well.
This has become part of the whole internet experience for most of us and I don’t know of anyone who has a Facebook account who has managed to remain a stranger to it at this point (especially if you follow or have friends who follow politics).
Often, when the counterparts leave comments they like to use double or triple exclamation marks. In order to make this more fun, I’ve decided that whenever I see multiple punctuations I am going to treat them the same way we do when we see the repeat sign while reading sheet music. For every additional punctuation mark, I’m going to read the line one additional time. It’s especially fun when you see three or more exclamation marks and the person is hostile because you can read it in a little Yosamite Sam voice and then just keep repeating it until you run out of exclamation marks.
For example, my second sentence under the above photo would be read:
I LOVE these mashed sweet potatoes!
I LOVE these mashed sweet potatoes!
Of course, this is encouraging when the sentence is a positive one but it’s downright giggle inducing when Yosamite Sam goes on a little tirade while repeating.
Just a little tip I wanted to pass on to help make your internet experience a more joyful one!
This is great served as a weeknight side dish but is also the perfect accompaniment to a holiday meal!
- 4 Medium sized sweet potatoes
- 3 tablespoons butter
- ¼ cup heavy whipping cream
- ¼ cup honey
- 1 teaspoon ground cinnamon
- Wash, peel, and cut sweet potatoes into chunks or slices.
- Place in medium sized stock pot and add enough water to cover the sweet potatoes by about an inch. Bring to a boil over medium high heat, then reduce heat to medium and cook until potatoes are soft and tender, about 20 minutes. Drain potatoes and transfer them to a large mixing bowl.
- Add butter, cream, honey, and cinnamon to potatoes and beat with an electric mixer on medium speed until well blended, light, and fluffy. Serve warm.
More sweet potato recipes:
- Perfect Baked Sweet Potatoes
- Sweet Potato Creme Brûlée
- Sweet Potato Muffins – The Easy Way
- Marshmallow Sweet Potatoes
- Grandmama’s Sweet Potato Casserole
If you have Pinterest, I would really love it if you could pin this image to your boards! Thank you 🙂