Brown Butter Mashed Sweet Potatoes
The most decadent, silky smooth mashed sweet potatoes you will ever eat! These sweet potatoes are packed with delicious flavors from brown butter, cinnamon, and vanilla. They’re the perfect sweet dish to add to your holiday table.
Servings: 6 people (about 2 cups or 475 ml)
Calories: 313kcal
Equipment
- saucepan
- food processor or blender
Ingredients
- 4 tablespoons, plus more for garnish unsalted butter
- 1 ½ pounds sweet potatoes scrubbed (about 3 - 4 medium potatoes)
- ¼ cup heavy cream slightly warmed
- ¾ cup firmly packed light brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
Instructions
- Heat butter in a saucepan over medium-low heat, stirring continuously until there are golden brown flecks at the bottom of the saucepan and you smell a nutty aroma, about 3–5 minutes. Be sure to watch the butter throughout the entire browning process to ensure the butter does not burn. As the butter melts down, foam will begin to form. As soon as you can see golden brown flecks, remove the butter from the heat, and transfer to a bowl to cool.
- Pierce sweet potatoes in several spots with a fork to allow steam to release as the potatoes cook. Place potatoes on a baking sheet lined with aluminum foil. Bake for 1 hour until sweet potatoes are tender enough to be pierced all the way through with a knife. Allow sweet potatoes to cool to the touch, about 30 minutes. Alternatively, cook pierced sweet potatoes in the microwave on high power level (100 percent) for 10–15 minutes, flipping halfway through the cooking process.
- Peel the skin of the sweet potatoes, and chop the flesh into large cubes. Place sweet potato cubes, warmed heavy cream, and cooled brown butter in a high-powered food processor or blender. Cover and blend on high speed until the mixture is a smooth consistency. Stop food processor occasionally to scrape the sides. Add brown sugar, vanilla extract, cinnamon, and sea salt to the food processor. Blend on high speed just until combined.
- To serve, place in a serving bowl, and optionally garnish with an additional slab of butter.
Notes
Make Ahead: Make up to 3 days ahead of time. To reheat, place in a heat-safe bowl and heat in the microwave on 100 percent power (high) for 1–2 minutes, stirring halfway, until the potatoes are heated through.
Leftovers: You can store leftover mashed sweet potatoes in an airtight container in the refrigerator for up to 7 days.
Nutrition
Serving: 1serving | Calories: 313kcal | Carbohydrates: 51g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 171mg | Potassium: 435mg | Fiber: 4g | Sugar: 32g | Vitamin A: 16481IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 1mg
