1-Start by placing the sweet potato chunks in a large pot and adding water to cover them by 1-2 inches, along with a pinch of salt. Bring the water to a boil over high heat, then reduce to medium-low and simmer for 10 to 15 minutes until the potatoes are tender when pierced with a fork.

2-Drain the potatoes and return them to the pot over medium heat. Warm the butter, milk, paprika, garlic powder, black pepper, and salt in a small saucepan or microwave until the butter melts, making sure not to boil it. Return the drained potatoes to the pot on low heat and gently shake the pot for about a minute to cook off steam.

3-Remove from heat and mash the potatoes to your desired consistency. Preheat the oven to 320ºF and grease a 9×13 inch casserole dish. Drizzle the warmed butter mixture over the mashed potatoes and mix well, adjusting seasoning if needed. In a small bowl, combine honey, 1 tablespoon chopped parsley, walnuts, olive oil, and salt for the topping.

4-Spread the mashed potatoes evenly in the casserole dish, then sprinkle the walnut topping uniformly over it. Bake for about 15 minutes until the walnuts are toasted, aromatic, and the potatoes are heated through. Finally, garnish with the remaining fresh parsley and serve warm. For more baking inspiration, you might enjoy our chocolate chip cookies recipe to pair with this dish.