Mashed Sweet Potatoes with Maple and Brown Butter Recipe

Introduction

Mashed sweet potatoes with maple and brown butter offer a rich and comforting side dish perfect for any occasion. The combination of sweet, nutty flavors and creamy texture makes this recipe a delicious twist on traditional mashed potatoes.

Ingredients

• 4 pounds sweet potatoes, peeled and cut into 1-inch cubes
• ¾ cup raw pecans (optional)
• 2 teaspoons kosher salt, plus more to taste
• 10 tablespoons unsalted butter (1¼ sticks)
• ½ cup whole milk
• 3 tablespoons maple syrup, plus more to taste
• ½ teaspoon black pepper, plus more to taste

Instructions

1. Step 1: Bring a large pot of water to a boil. Add the sweet potatoes and cook, uncovered, stirring occasionally, for about 15 to 20 minutes, until very tender when pierced with a fork.
2. Step 2: Meanwhile, toast the pecans (if using): place them in a medium sauté pan over medium-low heat. Toss often for 3 to 5 minutes until lightly toasted. Transfer to a cutting board, roughly chop, sprinkle generously with salt, and set aside. Wipe out the pan with a paper towel.
3. Step 3: In the same pan, melt the butter over medium heat. Cook, stirring occasionally, until brown bits form and the butter emits a nutty aroma, about 3 minutes. Remove from heat immediately. Pour the browned butter into a small heatproof bowl, scraping the pan to collect all the browned bits. Set aside.
4. Step 4: Drain the sweet potatoes well and transfer to a stand mixer bowl fitted with the paddle attachment. Add milk, 3 tablespoons maple syrup, 2 teaspoons salt, and black pepper. Mix on medium-low speed until the potatoes are creamy and smooth. Stir in the reserved brown butter until just combined.
5. Step 5: Transfer the mashed potatoes to a shallow serving bowl. Sprinkle with the toasted pecans and drizzle with additional maple syrup. Serve warm. The potatoes can be kept warm, covered, in a low oven for up to 30 minutes; add pecans just before serving.

Tips & Variations

• For a dairy-free version, substitute butter with a plant-based alternative and use coconut or almond milk instead of whole milk.
• If you prefer extra sweetness, increase the maple syrup gradually to taste.
• Add a pinch of cinnamon or nutmeg for a warm, spiced twist.
• Chopping pecans unevenly adds a nice texture contrast; you can also swap pecans for toasted walnuts or pecan halves for garnish.

Storage

Store leftover mashed sweet potatoes in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to restore creaminess. Add a splash of milk or butter when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mashed sweet potatoes ahead of time?

Yes, you can prepare them a day in advance. Store them in the refrigerator and reheat before serving. Add extra butter or milk when reheating to keep them creamy.

What if I don’t have a stand mixer?

You can mash the sweet potatoes by hand using a potato masher or use a hand mixer. Just be careful not to overmix to avoid a gluey texture.

Mashed Sweet Potatoes with Maple and Brown Butter Recipe

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This recipe for Mashed Sweet Potatoes with Maple and Brown Butter combines the natural sweetness of tender sweet potatoes with the rich, nutty flavor of brown butter and the warmth of toasted pecans, enhanced by a touch of maple syrup. It’s a perfect side dish for fall and winter meals, offering a creamy texture and a delightful balance of sweet and savory flavors.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 to 8 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Sweet Potatoes

• 4 pounds sweet potatoes, peeled and cut into 1-inch cubes
• 2 teaspoons kosher salt, plus more to taste
• ½ teaspoon black pepper, plus more to taste

Brown Butter and Milk Mixture

• 10 tablespoons unsalted butter (1¼ sticks)
• ½ cup whole milk
• 3 tablespoons maple syrup, plus more to taste

Pecans (Optional)

• ¾ cup raw pecans
• Kosher salt for sprinkling

Instructions

1. Cook the Sweet Potatoes: Bring a large pot of water to a boil. Add the peeled and cubed sweet potatoes and cook uncovered, stirring occasionally, for about 15 to 20 minutes or until the potatoes are very tender when pierced with a fork.
2. Toast the Pecans (Optional): While the potatoes cook, place the pecans in a medium sauté pan over medium-low heat. Toss frequently for 3 to 5 minutes until they are lightly toasted. Transfer the pecans to a cutting board, roughly chop them, sprinkle generously with salt, and set aside. Wipe out the pan with a paper towel.
3. Make Brown Butter: Using the same pan, melt the butter over medium heat. Cook, stirring occasionally with a silicone spatula, until brown bits form and the butter has a nutty aroma, about 3 minutes. Remove from heat immediately. Pour the brown butter into a small heatproof bowl, scraping the pan to collect all brown bits. Set aside.
4. Mash the Sweet Potatoes: Drain the cooked sweet potatoes and transfer them to the bowl of a stand mixer fitted with the paddle attachment. Add the milk, 3 tablespoons of maple syrup, 2 teaspoons of salt, and ½ teaspoon of black pepper. Mix on medium-low speed until the potatoes become creamy and smooth.
5. Combine and Serve: Add the reserved brown butter to the mashed potatoes and mix until just incorporated. Transfer to a shallow serving bowl, sprinkle with the toasted pecans, and drizzle with additional maple syrup as desired. Serve warm. (The mashed sweet potatoes can be kept warm covered in a low oven for up to 30 minutes; add the pecans just before serving.)

Notes

• Toasting the pecans enhances their flavor but is optional; you can omit them if preferred.
• Brown butter must be watched carefully to avoid burning; once it smells nutty and shows brown bits, remove it from heat immediately.
• You can adjust the level of maple syrup to suit your taste for sweetness.
• This dish is best served warm and freshly made but can be kept warm for a short period in the oven.
• For a creamier texture, use a stand mixer as recommended, or mash by hand if preferred.

Keywords: mashed sweet potatoes, brown butter, maple syrup, toasted pecans, side dish, fall recipes, holiday side