Honey-Roasted Mashed Sweet Potatoes
6 pounds sweet potatoes, peeled and cut into 2-inch cubes
2 tablespoons olive oil, plus extra for greasing pan
2 teaspoons salt, or to taste
1/2 teaspoon cayenne pepper, or to taste
6 tablespoons honey, divided
1/2 stick unsalted butter (4 tablespoons or 2 ounces)
Preheat oven to 375Â°F.
In a large mixing bowl, toss the sweet potato cubes with the olive oil, salt, and cayenne pepper.
Place the potatoes in a single, even layer on 2 large greased baking sheets. Bake for 30 minutes, then remove the pan from the oven and drizzle the potatoes with 4 tablespoons (Â¼ cup) of the honey.
Place the potatoes back in the oven until tender and beginning to brown, about 10 to 20 minutes more.
Place the honey-roasted potatoes, the remaining honey, and the butter in an electric stand mixer fitted with the paddle attachment. Beat at medium speed until the potatoes are completely smooth. Taste and adjust the seasoning with salt; serve warm.
Make It Ahead: This dish may be prepared up to a day in advance; store, tightly covered, in the refrigerator until ready to use. To reheat, bake at 350Â°F, covered with aluminum foil, until warm throughout, about 45 minutes.