From the roundup: 12 Easy Thanksgiving Side Dish Recipes Everyone Will Ask About
Brown butter mashed sweet potatoes have been on my Thanksgiving table for three years running, and they have quietly replaced the marshmallow casserole nobody was that excited about anyway. The whole thing takes about 30 minutes, and the most active part is standing at the stove swirling butter for four minutes. The rest is just boiling and mashing.
What makes these worth the small extra step is the brown butter. It pulls the flavor away from dessert and into something that actually belongs next to turkey and gravy. The cinnamon is there, but it is a whisper, not the whole personality of the dish. My pickiest eater, who refuses anything that tastes like pie filling, eats two helpings of these.
One thing I learned the hard way: drain the sweet potatoes and let them sit in the colander for a full minute before mashing. I skipped that step once and ended up with a watery, loose mash that no amount of butter could rescue. The steam needs to escape first.
Why you will love this
- Done in 30 minutes, start to finish, with only one pot and one small saucepan
- The brown butter makes these taste savory and nutty, not like sweet potato pie
- No canned anything, no marshmallows, just real ingredients from the produce section
- Reheats well with a splash of cream stirred in, which matters when you are managing a full holiday spread
- Naturally gluten-free, and easy to make dairy-free with a simple swap
Tips for success
- Cut the sweet potatoes into true 1-inch chunks. Uneven pieces mean some will be mushy while others are still firm, and you will end up mashing around hard spots.
- Use a light-colored saucepan for the brown butter so you can actually see the specks turning golden. A dark pan hides the color and you will burn it before you know it.
- Let the drained potatoes sit in the colander for a full minute and shake it a couple of times. Skipping this step is the main reason mashed sweet potatoes turn out watery.
- Warm the cream before adding it. Cold cream tightens the mash and makes it harder to get a smooth texture. I just microwave it for 30 seconds while the potatoes finish draining.
What to serve with these
- They are built to sit next to turkey, roast chicken, or pork tenderloin, anything with a pan sauce or gravy.
- For a weeknight plate, they work well alongside simple roasted green beans or a quick sauteed kale.
- Leftovers make a solid base for a next-day bowl: reheat the mash, top with a fried egg and a little hot sauce.
Substitutions
Heavy cream can be swapped for whole milk, half-and-half, or full-fat coconut milk. Coconut milk keeps it dairy-free and adds a very subtle sweetness that works well here. For dairy-free butter, a good quality vegan butter browns the same way, just watch it closely because it can go from golden to burnt a little faster.
The cinnamon can be pulled back to just a pinch if you want a more savory result, or left out entirely. A small pinch of nutmeg works in its place. If your family likes a hint of sweetness, stir in a teaspoon of pure maple syrup at the end, taste as you go.
Make-ahead and storage
These can be made up to 2 days ahead. Store them covered in the refrigerator and reheat on the stovetop over medium-low heat, stirring in a splash of cream or milk to bring the texture back. The flavor is actually a little better the next day once everything has had time to settle together.
Leftovers keep in the refrigerator for up to 5 days. You can also reheat in the microwave in 60-second intervals, stirring between each one. These freeze reasonably well in a freezer-safe container for up to 2 months, though the texture after thawing is slightly less smooth. Thaw overnight in the refrigerator and reheat slowly with a generous splash of cream stirred in.
Brown Butter Mashed Sweet Potatoes
Ingredients
Equipment
Method
- Peel the sweet potatoes and cut them into roughly 1-inch chunks so they cook evenly. Place them in a large pot and cover with cold water by about an inch. Add a generous pinch of salt.
- Bring the pot to a boil over high heat, then reduce to a steady simmer. Cook for 15 to 18 minutes, until a fork slides into the largest piece with no resistance at all. You want them very tender, not just cooked through.
- While the potatoes cook, make the brown butter. Place the butter in a small, light-colored saucepan over medium heat. Swirl the pan gently as it melts. After about 3 to 4 minutes you will hear the sputtering slow down and see golden-brown specks forming on the bottom of the pan. The smell will shift from butter to something toasty and nutty. Pull the pan off the heat immediately and pour the brown butter into a small bowl so it does not continue cooking.
- Drain the sweet potatoes in a colander and let them sit for 1 full minute. You want the steam to escape so the mash does not end up watery. Shake the colander gently to help them dry out.
- Return the drained sweet potatoes to the warm pot. Add the brown butter, warm heavy cream, cinnamon, salt, and pepper. Mash with a potato masher until smooth and creamy. For a silkier texture, use a hand mixer on low for about 30 seconds.
- Taste and adjust. Add more salt if needed or a splash more cream if you want a looser texture. Transfer to a serving bowl and drizzle a little extra brown butter over the top if you have any left, or finish with a small pat of regular butter for the table.
Notes
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