Mashed Sweet Potatoes with Chili Lime Butter
We like to boil the potatoes on the stove rather than slowly roasting them in the oven - simply to free up oven space for whatever else you've got on the menu!
If you don’t have a stand mixer (like Kitchen Aid) you can absolutely use a rubber spatula to form the compound butter in a large bowl and use a potato masher to mash the potatoes once they’re tender.
4 lbs. sweet potatoes, peeled and cut into 1-inch pieces
1 stick unsalted butter, softened at room temperature
¼ cup Not Just Chili Lime Dressing, divided, plus more to serve
kosher or sea salt
2 tablespoons chopped fresh chives
¾ cup milk (preferably whole)
1 tablespoon honey or maple syrup, plus more to serve
Place the sweet potatoes in a large pot and cover with enough water until fully submerged. Bring to a boil, reduce to a steady simmer, cook for about 20-25 minutes until a fork meets no resistance, and drain in a colander.
Meanwhile, add the softened butter, 2 tablespoons Not Just Chili Lime Dressing, and ¼ teaspoon salt to the bowl of a stand mixer with a flat beater attachment. Beat on medium until a cohesive compound butter is formed. Add 1 tablespoon chives and mix in with a rubber spatula. Transfer to a 12-inch piece of plastic wrap, roll into a log, and place in the fridge.
Add the sweet potatoes to the bowl of the stand mixer, and switch out the beater for the metal whisk attachment. Whisk on medium-medium high until a smooth paste is formed. Add 2 tablespoons of the chili lime dressing, the milk, honey or maple syrup, and 2 teaspoons salt, and whisk for about 20 seconds more.
Transfer to a serving bowl, top with 4-5 slices of the compound butter, drizzle with more Not Just Chili Lime Dressing, more honey or syrup if you like, and garnish with the remaining chives. Serve with the remaining butter on the table!