Honey & Cinnamon Sweet Potato Mash

• 3 large sweet potatoes (about 2 pounds), peeled and cubed
  
• 4 tablespoons unsalted butter
  
• 3 tablespoons Double Barrel Honey
  
• 1/2 teaspoon ground cinnamon
  
• 1/4 teaspoon ground nutmeg (optional)
  
• 1/2 teaspoon kosher salt (or to taste)
  
• Freshly ground black pepper to taste
  
• 1/4 cup warm milk or cream (optional, for extra creaminess)

INSTRUCTIONS:

1. Cook the Sweet Potatoes:
   Place the peeled and cubed sweet potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15 minutes.
   

2. Drain and Steam Dry:
   Drain the sweet potatoes well and return them to the pot. Place the pot over low heat and stir gently for 1-2 minutes to steam off any excess moisture.
   

3. Mash and Season:
   Add the butter, Double Barrel Honey, cinnamon, nutmeg (if using), salt, and pepper to the potatoes. Mash using a potato masher or hand mixer until smooth and creamy.
   

4. Adjust Texture:
   Add warm milk or cream a little at a time to reach your desired creamy texture. Taste and adjust seasoning as needed, adding more honey if you prefer a sweeter mash.
   

5. Serve Warm:
   Transfer to a serving dish and drizzle with an extra touch of Double Barrel Honey on top for a beautiful finish. Serve hot as a comforting, flavorful side dish.

This mash offers a perfect balance of creamy, sweet, and warmly spiced flavor—ideal for cozy fall meals, holiday dinners, or any time you want to impress with a simple yet delicious side featuring Double Barrel Honey.