Mashed Sweet Potatoes with Maple and Brown Butter Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
