Brown Butter Mashed Sweet Potatoes
Brown butter mashed sweet potatoes are an extra special take on the traditional version thanks to rich, nutty brown butter and a carefully chosen blend of cozy seasonings. They make a delicious addition to Thanksgiving dinner, holiday meals, or any dinner that could use a little extra touch.
The easiest way to elevate any dish?
Brown the butter.
It instantly adds a nutty depth of flavor to anything.
And in mashed sweet potatoes?
It takes them to the next level of yummy.
Brown butter mashed sweet potatoes are smooth, creamy, and full of that deep, nutty, buttery goodness.
They pair perfectly roasted turkey, baked ham, pork chops, or just about any main dish you have planned.
You can make them for Thanksgiving when you want to switch things up from the usual sweet potato casserole, or serve them alongside a regular weeknight dinner you want to dress up a little.
Ingredients
To make this you’ll need:
- Sweet potatoes– Peeled and diced.
- Butter– Sliced into pats.
- Maple syrup– Real maple syrup not breakfast syrup or pancake syrup.
- Spices– Ground cinnamon, ground nutmeg, and ground cloves.
- Pecans– Chopped
How to Make
Brown butter mashed sweet potatoes are fairly easy to make.
Start by adding the prepared potatoes to a large pot and add enough water just to cover them.
Then put a lid on the pot and bring the potatoes to a boil over high heat.
Let the potatoes boil for 5-10 minutes or just until fork tender.
Drain the sweet potatoes well and mash them with a potato masher until they are mostly smooth.
Set them aside.
Put the pats of butter into a skillet set over medium low heat.
As the butter begins to melt and foam, stir it constantly, cooking it until it browns and smells nutty.
Immediately transfer the browned butter to a waiting bowl.
Whisk the maple syrup into the brown butter to evenly combine it.
Reserve 2 tablespoons of the butter mixture and pour the rest over the mashed sweet potatoes.
Season with the cinnamon, nutmeg, and cloves.
Stir everything together until everything is evenly incorporated.
Transfer the mashed sweet potatoes to a serving bowl.
Sprinkle the pecans evenly out overtop of the potatoes and drizzle on the reserved brown butter.
Serve warm and enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat them in the microwave until warmed through.
Tips and Tricks
- Cut the sweet potatoes into more or less equal sized pieces prior to boiling them so they all cook in around the same time.
- Watch the butter very closely so it doesn’t burn. The butter should be a golden brown caramel color and should smell nutty. If it’s the color of honey it’s under browned. If its darker than caramel it’s too brown and burnt.
- The chopped pecans are an optional garnish but highly recommended.
- For an added special touch, you could cinnamon roast the pecans or toast them in a pan on the stove prior to topping the mashed sweet potatoes with them.
Other Holiday Side Dishes
Brown butter mashed sweet potatoes are a delicious addition to any holiday meal.
Make them and enjoy!
Looking for other holiday side dishes?
Try these:
- Seafood Stuffing Recipe
- Balsamic Roasted Brussels Sprouts
- Creamy Roasted Garlic Mashed Potatoes
- Bacon Wrapped Green Bean Bundles
- Copycat Stouffer’s Mac And Cheese
- Cheesy Garlic Roasted Asparagus
- Southern Creamed Corn Pudding
If you’ve tried these BROWN BUTTER MASHED SWEET POTATOES, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Brown Butter Mashed Sweet Potatoes
Ingredients
- 3 lbs sweet potatoes peeled & diced
- 6 tbsp butter sliced into pats
- 1/4 cup real maple syrup
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/4 cup chopped pecans
Instructions
- Add the prepared potatoes to a large pot and add water just to cover them. Cover the pot with a lid and bring to a boil over high heat.3 lbs sweet potatoes
- Boil the potatoes for 5-10 minutes, just until fork tender. Drain well, then mash until mostly smooth. Set aside.
- Add the butter set over medium/low heat. As the butter begins to melt and foam, stir it constantly, and continue cooking until it begins to brown. Watch is closely to prevent burning, and remove it from heat as soon as it's begun to brown with a nice rich color and nutty smell. Immediately transfer the browned butter to a waiting bowl, then set it aside.6 tbsp butter
- Add the syrup to the butter and whisk together until evenly combined. Reserve and set aside 2 tablespoons of the browned butter, then pour the rest over the mashed sweet potatoes. Add the spices and stir everything together until evenly incorporated.1/4 cup real maple syrup, 1/4 tsp ground cinnamon, 1/8 tsp ground nutmeg, 1/8 tsp ground cloves
- Transfer the mashed sweet potatoes to a serving bowl. Sprinkle the pecans evenly out overtop, and finish by drizzling the reserved brown butter over the potatoes.1/4 cup chopped pecans
- Serve warm and enjoy!
Notes
- Cut the sweet potatoes into more or less equal sized pieces prior to boiling them so they all cook in around the same time.
- Watch the butter very closely so it doesn't burn. The butter should be a golden brown caramel color and should smell nutty. If it's the color of honey it's under browned. If its darker than caramel it's too brown and burnt.
- The chopped pecans are an optional garnish but highly recommended.
- For an added special touch, you could cinnamon roast the pecans or toast them in a pan on the stove prior to topping the mashed sweet potatoes with them.
Nutrition
