Rich and creamy mashed sweet potatoes given subtle sweetness with honey, nuttiness from brown butter, & topped with spiced candied walnuts.

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Honey-Brown Butter Sweet Potato Mash

Candied Walnut Topping

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Preheat oven to 400°F. Prick each sweet potato with a fork four times, and place on a baking sheet lined with foil. Place in the oven and bake for one hour, rotating the baking sheet halfway through cooking.
To prepare the candied walnuts, placed walnuts, butter, sugar, cayenne, and cinnamon into a nonstick skillet over medium heat. Stir with a spatula continuously until the sugar starts to melt. Make sure each walnut is evenly coated with the melted sugar, and pour onto a baking sheet lined with parchment paper.
Working quickly, using a spatula or a fork, separate the nuts from one another so they don’t stick together in clumps. They will begin to cool and harden instantly. They will take about five minutes to set.
Remove sweet potatoes from oven and let cool for 10 minutes.
Melt butter in a small sauce pan until it starts to brown and smell nutty. Add honey, cinnamon, and heavy cream. Let it simmer for 2 to 3 minutes and remove from heat.
Peel potatoes and place into a large bowl. Using a potato ricer or a masher mash the potatoes until desired consistency is reached. Pour in honey-brown butter and mix until well incorporated.
Chop candied walnuts and sprinkle on top to serve.