Bring butter to room temperature. Add butter, honey, and chipotle en adobo sauce to a bowl.
Whip with a hand mixer until completely combined. Set aside.
Bring a pot of water seasoned with 1 tablespoon of salt to a gentle boil over medium-high heat. Add sweet potato cubes to the boiling pot of water.
Cook for around 15 minutes, or until the sweet potato cubes pierce easily with a fork. Remove from heat and strain. Return to pot.
Add ¾ of the Chipotle Honey Butter and ¼ cup of whole milk to the pot. Mash, mash, mash! until you reach desired consistency. I don’t mind a few lumps, but you could also run these through a ricer if you want super smooth and creamy spuds.
Serve along with the remaining Chipotle Honey Butter. Sprinkle with fresh chives for a mild, onion-y pop.
*You can also use orange sweet potatoes, but the flavor of the Chipotle Honey Butter will be more pronounced with the milder white sweet potato variety.
Keyword chipotle honey butter, mashed white sweet potatoes, white sweet potatoes