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Brown Butter Mashed Sweet Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 144 reviews
  • Author: Jasmine
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This recipe for Brown Butter Mashed Sweet Potatoes offers a rich and creamy twist on the classic side dish. Roasted sweet potatoes are blended with full-fat coconut milk, pure maple syrup, warming spices, and decadent brown butter, creating a perfect balance of sweetness and depth. Ideal for holiday dinners or any comforting meal, this dish is both flavorful and easy to prepare, sure to satisfy everyone at the table.

Ingredients

Scale

Sweet Potatoes

  • 3 pounds sweet potatoes

Wet Ingredients

  • 1/2 cup full fat coconut milk
  • 1/4 cup maple syrup
  • 1/2 tablespoon vanilla extract
  • 6 tablespoons butter (divided, 1 tablespoon reserved for topping)

Spices and Seasonings

  • 1 teaspoon cinnamon, plus extra for sprinkling
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt

Instructions

  1. Preheat and Roast Sweet Potatoes: Preheat your oven to 400 degrees Fahrenheit. Prick the sweet potatoes all over with a fork to allow steam to escape during baking. Place them on a sheet pan lined with foil or parchment paper. Bake for about 1 hour, or until the sweet potatoes are fork tender. Remove from the oven and allow them to cool slightly before peeling and transferring to a large mixing bowl.
  2. Make Brown Butter: While the sweet potatoes roast, melt the diced butter in a small skillet or pot over medium heat. Allow it to bubble and cook until it changes from bright yellow to a golden brown color with brown bits forming at the bottom. This indicates the butter has browned and developed its nutty aroma. Remove from heat and transfer to a heat-safe dish, reserving 1 tablespoon for later.
  3. Combine Ingredients: Add the coconut milk, maple syrup, vanilla extract, cinnamon, ground ginger, allspice, salt, and most of the brown butter (reserve 1 tablespoon) to the bowl with the peeled sweet potatoes.
  4. Mash Sweet Potatoes: Use a hand mixer or potato masher to mash all ingredients together until you reach your desired smoothness. Taste and add extra coconut milk if you prefer a thinner consistency.
  5. Serve: Transfer the mashed sweet potatoes to a serving dish. Sprinkle with additional cinnamon and drizzle the reserved tablespoon of brown butter on top before serving. Enjoy this rich, creamy, and flavorful side dish!

Notes

  • This side dish pairs wonderfully with roasted meats or as a comforting vegetarian option for holiday spreads.
  • Using full-fat coconut milk adds creaminess and a subtle coconut flavor that complements the spices perfectly.
  • Be careful not to burn the butter while browning; watch for a nutty aroma and color change.
  • For a smoother texture, ensure sweet potatoes are fully cooked and mash thoroughly.
  • You can adjust the sweetness by varying the amount of maple syrup to your taste.

Nutrition

  • Serving Size: 1 serving (approx. 1/6 of recipe)
  • Calories: 280
  • Sugar: 13.2 g
  • Sodium: 170.6 mg
  • Fat: 11.8 g
  • Saturated Fat: 8.1 g
  • Unsaturated Fat: 3.7 g
  • Trans Fat: 0 g
  • Carbohydrates: 41.7 g
  • Fiber: 5.3 g
  • Protein: 3.1 g
  • Cholesterol: 22.9 mg

Find it online: https://jmrecipes.com/brown-butter-mashed-sweet-potatoes-recipe/