Brown Butter Mashed Sweet Potatoes (Printable)

Creamy sweet potatoes blended with nutty brown butter for a velvety, flavorful side in just 35 minutes.

# Components:

→ Root Vegetables

01 - 2 lbs sweet potatoes, peeled and cut into 1-inch cubes

→ Dairy

02 - 4 tbsp unsalted butter
03 - 1/4 cup whole milk, plus more as needed
04 - 1/4 cup heavy cream

→ Seasonings

05 - 1/2 tsp salt, plus more to taste
06 - 1/4 tsp freshly ground black pepper
07 - 1/8 tsp ground cinnamon (optional)
08 - 1/8 tsp ground nutmeg (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Add the sweet potato cubes and cook until fork-tender, approximately 15–18 minutes. Drain thoroughly and return to the pot.
02 - While the sweet potatoes are cooking, melt the unsalted butter in a small saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams and develops a golden-brown hue with a nutty aroma, about 3–4 minutes. Remove from heat immediately to prevent scorching.
03 - Add the browned butter, whole milk, and heavy cream to the drained sweet potatoes. Mash using a potato masher or hand mixer until smooth and creamy. Add additional milk, if necessary, to achieve the desired consistency.
04 - Incorporate the salt, black pepper, and optional cinnamon and nutmeg. Stir well to ensure all ingredients are evenly distributed.
05 - Taste and adjust seasonings as needed. Serve warm.

# Expert Advice:

01 -
  • Ready in just 35 minutes from start to finish
  • Uses simple ingredients you likely have on hand
  • Naturally gluten free and easily adaptable for dietary needs
  • Perfect balance of sweet and savory flavors
02 -
  • Higher in vitamins A and C than regular potatoes
  • Can be made up to 2 days ahead and reheated
  • Perfect for holiday meals or weeknight dinners
03 -
  • Watch the butter carefully when browning it can go from perfect to burnt in seconds
  • For ultra smooth potatoes use a food processor or immersion blender instead of a masher
  • Let the potatoes drain thoroughly after boiling to prevent a watery final dish

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