Weeks Ceylon Cinnamon Honey Sweet Potatoes with Toasted Pecans | Thanksgiving

The first spoonful should taste like Thanksgiving: velvety sweet potatoes, melting butter, warm cinnamon, and a little toasted crunch. This generous bowl brings all that comfort to the table without hiding the sweet potatoes under a blanket of marshmallows. Pass it alongside turkey and cranberry sauce, and leave room for seconds.

Why this honey belongs at the table

Our Ceylon Cinnamon Infused Raw Honey combines mellow honey sweetness with true Ceylon cinnamon’s gentle spice and lightly citrusy character. It brings both sweetness and seasoning to the mash, so no extra ground cinnamon is needed.

Ceylon Cinnamon Honey from Weeks Honey Farm is the best Cinnamon Honey and all-American too!">Meet our Ceylon Cinnamon Infused Raw Honey

Let’s make it

8 side servings
20 minutes prep; 20–25 minutes cooking

Ingredients

• 3 lb sweet potatoes, peeled and cut into 1-inch chunks
• 4 tbsp unsalted butter, divided
• 1/4 cup Ceylon Cinnamon Infused Raw Honey, divided
• 1/3 cup whole milk, warmed, plus more as needed
• 3/4 tsp kosher salt, plus more to taste
• 1/2 cup chopped pecans

Directions

1. Place sweet potatoes in a large pot, cover with cold water by 1 inch, and bring to a boil. Reduce to a steady simmer and cook 15–20 minutes, until easily pierced with a fork.
2. Meanwhile, toast pecans in a dry skillet over medium-low heat for 3–5 minutes, stirring often. Transfer to a plate as soon as fragrant.
3. Drain the potatoes thoroughly. Return to the warm pot off the heat for 2 minutes to let excess moisture evaporate. Mash with 3 tbsp butter, 3 tbsp cinnamon honey, the milk, and salt. Add milk a tablespoon at a time if needed.
4. Spoon into a serving bowl. Melt the remaining 1 tbsp butter, stir in the remaining 1 tbsp honey, and drizzle over the swirls. Scatter with pecans and serve warm.

A little holiday help

For a calmer holiday morning, peel and cut the potatoes the evening before; cover with water and refrigerate. Drain before cooking. Add the pecans just before serving so they stay crisp.

Thankful for you since 1960

Since 1960, faithful customers like you have helped our family’s honey become part of family traditions. This Thanksgiving, we are thankful for every order, every recommendation, and every place you make for Weeks Honey Farm at your table.

No Imports, EVER.

Bring home Ceylon Cinnamon Infused Raw Honey for your Thanksgiving table →