Mashed Sweet Potatoes with Maple Browned Butter

These Maple Browned Butter Mashed Sweet Potatoes are creamy, cozy, and ready on the stovetop in about 40 minutes, using simple ingredients you probably already have. They’re the perfect side dish for Thanksgiving dinner, Christmas dinner, or a regular Sunday supper when you want something a little bit special. They’re easy to make ahead, budget-friendly, and sure to earn a permanent spot on your holiday table!

Mashed Sweet Potatoes with Maple Browned Butter

These mashed sweet potatoes are one of those side dishes that’s always worth the effort! It’s one of my favorite side dishes and one of the best sweet potato recipes I’ve ever tried. 

Sweet potato casserole gets most of the attention around the holidays (and those mini marshmallows deserve every bit of it!), but mashed sweet potatoes are the simpler, quieter cousin that deserves a little love too. They come together in one large pot with a potato masher, and there’s no baking or topping required.

The secret to the great taste is the browned butter. Ya’ll. Browned butter is one of those little tricks that makes a simple recipe taste like you worked way harder than you did. It adds a rich, nutty, almost caramel-like flavor that pairs perfectly with the natural sweetness of the potatoes and a little maple syrup.

And don’t worry… you don’t need any fancy equipment or chef skills to pull this off. A pot, a saucepan, and a masher will get the job done just fine!

Why You’ll Love This Recipe

It’s made with simple ingredients. You won’t need a special trip to the store for this one. Everything on the list is a pantry or fridge staple, and the sweet potatoes are inexpensive and easy to find at any grocery store in the fall.

The browned butter makes it taste extra special. Taking a few extra minutes to brown the butter is what turns ordinary mashed sweet potatoes into something your family will ask for every holiday season. It’s the kind of flavor that makes people go back for seconds.

You can make it the day before. Holiday cooking is busy enough without trying to juggle every dish at the last minute. This recipe reheats beautifully, so you can make it ahead and free up your stovetop for the roast turkey, gravy, and everything else on your Thanksgiving menu.

Tools Needed

• Vegetable peeler
• Sharp knife and cutting board
• Large pot or Dutch oven with a lid
• Medium saucepan (a light-colored one makes it easier to see the butter browning)
• Potato masher (or a hand mixer, potato ricer, or food processor for an extra creamy texture)
• Serving bowl

Ingredients

You only need a handful of ingredients to make this sweet potatoes recipe, and most of them you probably have on hand right now.

• Sweet potatoes – Choose sweet potatoes that are firm with smooth skin and no soft spots. Medium-sized ones are the easiest to peel and cube.
• Unsalted butter – This is where all that browned butter flavor comes from. Salted butter works too, just cut back on the salt a little.
• Pure maple syrup – Real maple syrup gives the best flavor, but pancake syrup or a little brown sugar will work in a pinch.
• Milk – Whole milk makes the creamiest mashed sweet potatoes, but regular milk, almond milk, coconut milk, or a splash of heavy cream all work great.
• Salt – Table salt or kosher salt are both fine (use a little more if you’re using kosher salt).
• Cinnamon – Just enough to bring out the flavor of sweet potatoes without taking over. A pinch of nutmeg is a nice addition too!

Find the full recipe with ingredient measurements in the recipe card below.

How to Make Maple Browned Butter Mashed Sweet Potatoes

This recipe is really simple, and the browned butter cooks while the sweet potatoes boil, so everything is ready at the same time.

1. Peel and cube the sweet potatoes. Peel the sweet potatoes and use a sharp knife to cut them into 1 to 2-inch cubes. Try to keep the cubes about the same size so they cook evenly. I have a whole post dedicated to how to boil sweet potatoes here.
2. Boil the sweet potatoes. Add the cubes to a large pot and cover them with cold water. Bring to a boil over medium-high heat, then reduce the heat to medium, cover with a lid, and cook for about 15-20 minutes, until a fork slides right through them with no resistance.

3. Brown the butter. While the sweet potatoes cook, melt the butter in a medium saucepan over medium heat. Keep it simmering for about 8 minutes, stirring often, until it turns golden brown and smells nutty and caramel-like. Scrape up the little brown bits from the bottom of the pan as you stir (that’s where all the flavor is!), then remove it from the heat.
4. Drain the sweet potatoes. Drain the water well and return the cooked potatoes to the pot.
5. Add the flavor. Pour in the maple syrup, milk, salt, cinnamon, and browned butter, making sure to get all those brown bits in there too.

6. Mash. Use a potato masher to mash everything together until it’s smooth and very well combined.
7. Serve. Spoon the mashed sweet potatoes into a serving bowl and top with a pat of butter, a sprinkle of cinnamon, or a drizzle of maple syrup. Serve warm!

Instant Pot Method

You can also cook the sweet potatoes in your Instant Pot to free up a burner. Add 1 cup of water to the inner pot, place the cubed sweet potatoes in a steamer basket, and cook on high pressure for about 8 minutes, then quick-release. Check that they’re fork-tender, then drain and mash with the browned butter and other ingredients just like the stovetop method.

Pro Tips

• Make sure the sweet potatoes are VERY soft before you mash them. Undercooked sweet potatoes end up chunky and firm no matter how much you mash.
• Keep a close eye on the browned butter. It’s ready when it turns a deep golden brown and smells nutty and caramel-like, but it can go from brown to burnt quickly. It should never smell burnt.
• For extra smooth and creamy sweet potatoes, use a hand mixer, a stand mixer with the paddle attachment, a food processor, or an immersion blender. Unlike white potatoes, sweet potatoes won’t turn gummy when you whip them.
• Add a splash of milk or a little more maple syrup while mashing for a thinner consistency.
• Taste before serving and add a pinch more salt or a little bit of butter, if needed. A little salt really brings out the sweetness.

Flavor Variations

• Pecan topping: Sprinkle finely chopped pecans (toasted is even better!) and a little brown sugar over the top before serving.
• Marshmallow topping: Spread the mashed sweet potatoes in an oven-safe dish, top with mini marshmallows, and broil for a minute or two until toasty. Watch closely so they don’t burn!
• Savory version: Skip the maple syrup and cinnamon and stir in roasted garlic, black pepper, and fresh thyme or other fresh herbs. A little parmesan cheese is delicious here too for more savory flavors.
• Tangy and creamy: Stir in a spoonful of sour cream or Greek yogurt for a little tang.
• Dairy-free: Use dairy-free butter or olive oil with coconut milk or almond milk. Just know that dairy-free butter won’t brown the same way regular butter does.

Serving Suggestions

These mashed sweet potatoes are one of my favorite holiday side dishes for a perfect holiday meal. Serve them alongside any main dish – my faves are Cajun Butter Turkey or Glazed Ham. They’re also great next to regular mashed potatoes so everyone can have a little of both.

For a regular weeknight dinner, they pair perfectly with pork chops, roast chicken, steak, or meatloaf.

Serving a crowd? Keep them warm in a slow cooker on low and stir in a splash of milk now and then to keep them creamy.

Storage Instructions

Store leftover mashed sweet potatoes in an airtight container in the refrigerator for up to 3 days.

To make them ahead, prepare the recipe the day before, cover, and refrigerate. When you’re ready to serve, reheat them in the microwave and stir in a few extra tablespoons of butter and a drizzle of maple syrup to soften them back up. Stir halfway through so they heat evenly.

FAQ

Can I make mashed sweet potatoes ahead of time? Absolutely! They’re a great make-ahead side dish. Make them the day before, store them covered in the fridge, and reheat with a little extra butter and maple syrup.

Do I have to peel the sweet potatoes? For the smoothest, creamiest texture, yes. You can leave a little skin on for a more rustic mash, but it won’t be as smooth.

Are sweet potatoes and yams the same thing? In most grocery stores, the orange “yams” are actually sweet potatoes, so either one will work perfectly in this recipe.

Can I use a food processor instead of a potato masher? Yes! A food processor, hand mixer, or immersion blender will give you an extra smooth, whipped texture.

Do I have to brown the butter? Nope! Plain melted butter works fine. Browning it just adds that rich, nutty flavor that makes this version so special.

Can I double this recipe? Yes! Use a bigger pot or Dutch oven, and the sweet potatoes may need a few extra minutes to get soft.

Make These for Your Holiday Table

These Maple Browned Butter Mashed Sweet Potatoes are proof that a holiday side dish doesn’t have to be complicated to be delicious. They’re cozy, creamy, and easy enough that you won’t dread making them, even on the busiest cooking day of the year. Make them your own with pecans, marshmallows, or a savory twist, and I hope they become a family favorite at your house!

More Thanksgiving Side Dishes

These are some of my favorite holiday recipes to have on the dinner table:

• Southern Cornbread Dressing
• Easy Green Beans with Bacon & Brown Sugar
• Cream Cheese Corn
• Corn & Mac Casserole
• Cheesy Green Bean Casserole
• Easy Crockpot Collard Greens
• Cheesy Broccoli Cornbread
• Sweet Honey Cornbread
• Easy Candied Cranberries
• Easy Cranberry Jam
• 30+ Easy Thanksgiving Side Dishes

⭐⭐⭐⭐⭐ Tried this recipe? Please take a moment to leave a comment and a star rating – it helps me grow my blog, and I’d be so grateful!