Honey-Roasted Mashed Sweet Potatoes The gentle sweetness of honey enhances the natural sweetness of roasted sweet potatoes in this appealing recipe. Because the potatoes are roasted instead of boiled, they retain all of their flavor and nutrients. For best results, use full-flavored honey. 6 pounds sweet potatoes, peeled and cut into 2-inch cubes 2 tablespoons extra-virgin olive oil, plus extra for oiling 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) Preheat the oven to 375°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, oiled baking sheets. Roast for 30 minutes, then remove the pan from the oven and drizzle the potatoes with 4 tablespoons (1/4 cup) of the honey. Place the potatoes back in the oven, and roast until tender and just beginning to brown, about 10 to 20 minutes more. Transfer the honey-roasted potatoes, the remaining honey and the butter to 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 and cayenne; serve warm. Tips and Techniques 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 350°F, covered with aluminum foil, until warm throughout, about 45 minutes. Serves 12 Exclusive recipes provided by Viking Cooking School.