Buy Now → Mashed Sweet Potatoes with Orange and Thyme
Creamy mashed sweet potatoes get bright flavor from fresh orange, honey, and thyme. This easy stovetop side frees up oven space for holiday meals and family dinners.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: American, Southern
Ingredients
Units
Scale
- 4 medium sweet potatoes
- 6 tablespoons salted butter, cut into pieces
- 1/3 cup honey
- 1/2 cup whole milk, warmed, plus more as needed
- 1 1/2 teaspoons kosher salt, plus 1 tablespoon for the cooking water
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon finely grated orange zest
- Juice of 1 medium navel orange
- 1 teaspoon chopped fresh thyme leaves, plus more for garnish
Instructions
- Prep
- Remove the sweet potato skins, then cut the potatoes into approximately 1-inch pieces.
- Zest the orange before squeezing out the juice. Measure the zest and set both aside.
- Cook
- Add the sweet potatoes to a large saucepan with enough cold water to cover them by 1 inch. Add 1 tablespoon kosher salt.
- Heat until boiling, then adjust the heat to maintain a steady, gentle boil. Cook for 15–20 minutes, checking that a fork slides easily through the largest pieces.
- Pour the potatoes into a colander and drain thoroughly. Transfer them back to the saucepan over low heat. Stir gently for 1–2 minutes, until any remaining water has evaporated.
- Mash and Finish
- Take the saucepan off the heat. Add the butter and mash until melted and incorporated.
- Mix in the honey, orange zest, thyme, pepper, and 1½ teaspoons kosher salt.
- Gradually mash in the orange juice and warm milk, stopping when the potatoes reach your preferred consistency. Depending on the size of the potatoes and how much juice the orange yields, you may not need all the liquid.
- Taste and adjust the seasoning. If necessary, warm over low heat while stirring.
- Spoon into a serving dish and scatter additional thyme over the top. Serve warm.
Notes
Substitutions: Replace the honey with maple syrup in an equal amount, or add brown sugar to taste. Heavy cream can replace the milk for a richer mash. For a dairy-free version, use unsweetened almond or oat milk and plant-based butter. Substitute ¼ teaspoon dried thyme for the fresh thyme.
Texture: Use a potato masher for a slightly textured finish or a hand mixer on low speed for a smoother mash. Add extra warm milk a tablespoon at a time if needed.
Serving Suggestions and Pairings: Serve alongside roasted turkey, baked ham, pork tenderloin, or roast chicken. Green beans, Brussels sprouts, or a crisp green salad balance the sweetness.
Storage: Refrigerate in an airtight container within 2 hours of cooking and use within 3–4 days. Reheat in a saucepan over low heat or microwave in short intervals, stirring occasionally. Add a splash of milk to loosen the potatoes as needed.
Freezing: Cool and portion into freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat gently and stir thoroughly to restore a uniform consistency.