Set a pot of water to boil.
Peel sweet potatoes and then rinse. Chop in small cubes and add to the boiling water. Cook until the potatoes are tender, about 20 minutes.
Drain the potatoes, then place in a heat-resistant mixing bowl.
Add the butter, honey, thyme, and salt and use a potato masher to mash and combine until the potatoes are smooth.
Serve immediately with Balsamic and Rosemary Grilled Pork Tenderloin.
Photos by Kacy Meinecke