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nickyrenee42
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Heat the butter in a small skillet over low heat until melted
Cook and stir just until the butter is golden brown with browned bits at the bottom of the skillet (using a light-colored skillet will make this easier to see)
Immediately transfer the brown butter (with the browned bits) into a bowl and let cool to room temperature
Place the sweet potatoes into a 6-quart saucepot and add water to cover
Heat over high heat to a boil
Reduce the heat to medium
Cook for 12 minutes or until the sweet potatoes are tender
While the potatoes are cooking, heat the soup, milk and thyme sprigs in a 2-quart saucepan over medium heat until hot
Remove and discard the thyme sprigs
Drain the potatoes in a colander
Return the potatoes to the saucepan and add the soup mixture
Mash the sweet potato mixture until smooth
Stir in4 tablespoonshot honey and the brown butter
Season to taste with salt and pepper
Serve drizzled with the remaining 1 tablespoon hot honey and sprinkled with additional fresh thyme leaves, if desired