Mashed Sweet Potatoes with Maple Browned Butter
Description
Creamy mashed sweet potatoes made with nutty browned butter, a little maple syrup, and a hint of cinnamon. An easy make-ahead side dish for Thanksgiving, Christmas, or any family dinner.
Ingredients
Units
Scale
- 3 pounds sweet potatoes
- 1/2 cup (1 stick) unsalted butter
- 3 tablespoons pure maple syrup
- 1/3 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Instructions
- Peel the sweet potatoes and cut them into cubes using a sharp knife. The cubes should be no less than 1 inch but no more than 2 inches.
- Add the sweet potato cubes to a large pot and fill the pot with enough water so that the sweet potatoes are covered. Bring the sweet potatoes to a boil on the stovetop over medium/high heat, then reduce the heat to medium and place a lid on the pot. Allow the sweet potatoes to boil for about 20 minutes, or until they are very soft.
- While the sweet potatoes are boiling, prepare the browned butter. Melt the butter in a medium saucepan over medium heat. Once the butter is melted, continue to simmer the butter for about 8 minutes, stirring frequently until the butter is golden brown and has a rich, caramel-like aroma. Be sure to scrape up the browned bits from the bottom of the saucepan as you stir. Remove the browned butter from the heat and set aside.
- Once the sweet potatoes are ready, drain the water from the pot and add the maple syrup, milk, salt, cinnamon, and browned butter to the pot with the sweet potatoes.
- Using a potato masher, mash the sweet potatoes until very well combined and smooth.
- Serve warm topped with a little extra butter, cinnamon, or a drizzle of maple syrup.
Notes
- This recipe can be made the day before. Store covered in the refrigerator and reheat in the microwave when ready to use. Mix in a few extra tablespoons of butter and a drizzle of maple syrup to help soften the sweet potatoes when reheating. Leftovers can be stored in the refrigerator for up to 3 days.
- Keep a close eye on the browned butter as it cooks to ensure it doesn’t burn. It’s ready when it turns a deep brown color and has a nutty, caramel-like aroma. It should NOT smell burnt.
- For extra smooth and creamy sweet potatoes, an electric mixer fitted with the paddle attachment can be used rather than a potato masher.
- Extra maple syrup and/or milk can be used when mashing the potatoes for a thinner consistency.
- Make sure the sweet potatoes are VERY soft before mashing them, otherwise you will end up with a very chunky/hardened texture.
Nutrition
- Serving Size: ⅔ cup
- Calories: 271
- Sugar: 12.2 g
- Sodium: 245.7 mg
- Fat: 11.6 g
- Carbohydrates: 39.9 g
- Fiber: 5.2 g
- Protein: 3.1 g
- Cholesterol: 30.7 mg
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