Browned Butter Mashed Sweet Potatoes Recipe

Browned Butter Mashed Sweet Potatoes

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A lightly sweetened alternative to marshmallow-topped sweet potato casserole for any holiday party.

By Jasmine Smith

Published on October 13, 2023

Recipe tested by

Southern Living Test Kitchen

Southern Living Brown Butter Mashed Sweet Potatoes — Photo:
Greg DuPree, Food Stylist: Micah Morton, Prop Stylist: Kathleen Varner

Active Time:

20 mins

Total Time:

50 mins

Servings:

Enriched with nutty brown butter and a handful of crispy fried herbs, these creamy mashed sweet potatoes make an elegant accompaniment for any festive meal. If sweet potato casserole isn’t your thing (or you’re just a little bored by it), this side dish makes a great alternative. Flavored with maple syrup, which heightens the natural sweetness of the potatoes, you get the same balance of sweet and savory, without any marshmallows.

For the best results, follow our Test Kitchen’s pointers:

First, be sure to drain potatoes well to avoid any excess moisture watering down the dish.
Next, it’s important to keep a close eye on the butter while it’s browning. It can quickly go from brown to burnt. Start paying close attention once the butter quiets down; when the sizzling and bubbling calms that means the water has mostly evaporated off and the browning will soon begin.
Finally, while it can be a pain to drag out the food processor, our Test Kitchen found it yielded the smoothest results, whereas batches made with just a potato masher came out a bit stringy. It’s a little extra effort, but it really pays off.

Ingredients

2 qt. cold water
4 large (12 oz. each) sweet potatoes, peeled and cut into 1-in. pieces (about 9 cups)
2 medium garlic cloves, smashed
2 1/2 tsp. kosher salt, divided, plus more to taste
1/2 cup (4 oz.) unsalted butter
15 small fresh sage leaves, rosemary sprigs, or thyme sprigs (or any combination), patted dry
1/2 cup whole milk, divided, plus more as needed
2 Tbsp. pure maple syrup
3/4 tsp. coarsely ground pepper

Directions

Place cold water, sweet potatoes, garlic, and 1 teaspoon of the salt in a large Dutch oven; bring to a boil over medium-high. Reduce heat to medium-low. Cook, undisturbed, until sweet potatoes are fork-tender, 15 to 20 minutes. Drain well. Set aside.
While sweet potato mixture cooks, cook butter in a medium skillet over medium, stirring constantly, until butter melts and begins to turn golden brown, 4 to 5 minutes. Add herb leaves; cook, undisturbed, until crisp, 30 seconds to 1 minute. Immediately remove skillet from heat. Using a fork, carefully transfer fried herbs to a paper towel-lined plate. Pour brown butter into a small heatproof bowl; set aside.
Transfer half of the sweet potatoes to a food processor; add 1/4 cup of the milk. Secure lid on food processor, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until almost smooth, about 1 minute. Add maple syrup, pepper, 2 tablespoons of the brown butter, and remaining sweet potatoes, 1/4 cup milk, and 1 1/2 teaspoons salt. Process until whipped and smooth, 1 to 2 minutes, stopping to scrape down sides as needed and adding additional milk 2 tablespoons at a time if needed until desired consistency. Season with additional salt to taste.
Transfer mixture to a dish. Drizzle with remaining brown butter, and sprinkle with fried herbs. Serve.

Browned Butter Mashed Sweet Potatoes

Ingredients

Directions

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