Boil sweet potatoes: Place sweet potatoes in medium pot, cover with water. Bring to a boil, add salt (and thyme, if using) and simmer until fork-tender, about 8-10 minutes.
Drain and steam: Drain the potatoes well, then put them back into pot over lowest heat setting. Cook until potatoes look dry, stirring constantly, to steam off any excess water.
Mash: Add butter, honey, cinnamon, nutmeg, pepper (and more salt, if desired). Mash with a potato masher until creamy. Check for seasoning, then serve hot.
Season to taste: If you think adding some chopped parsley or some rosemary and thyme would be a great idea (it actually is), go for it! Or some parmesan. Use maple syrup instead of honey. All your call.
Sweet potatoes: Fresh taste great here, but I used frozen sweet potatoes when I took these photos… Because it was sometime during the “do not leave your house unless absolutely necessary” times. They actually work great if that’s all you have on hand/don’t feel like peeling and chopping.
Thyme: I add this for a savory touch, but if you’re not a fan of sweet/savory combos and want the potatoes to just be sweet and buttery – feel free to skip.