These creamy whipped Brown Butter Mashed White Sweet Potatoes are the perfect side dish for any cozy dinner or holiday meal! Easy to make swirled with caramelized butter and a pinch of nutmeg.
You've probably heard of the orange flesh sweet potatoes but have you ever tried white sweet potatoes? White sweet potatoes are absolutely delicious, with more fiber and nutrients than regular potatoes. They have a delicate nutty flavor, that goes well with both savory and sweet options. This recipe takes things to a whole other level, by combining caramelized browned butter, a splash of milk, and a pinch of nutmeg. You will not want to miss out on this delectable sweet potato recipe this holiday season! It's bound to be a new favorite on our Thanksgiving table.
What is Brown Butter?
Brown butter is simply melted butter gently cooked over a stovetop on medium heat until slightly brown in color. The brown bits in the butter are caramelized milk solids, giving the butter a nutty caramel-like flavor.
How to Make Brown Butter
Making brown butter is super simple to make, and is one of the key ingredients in this recipe.
You will need:
- 1 stick of butter
- light coated frying pan or small saucepan to better see when the butter browns
- wooden spoon
Instructions:
- Melt the butter in a light-coated frying pan on low-medium heat, stirring frequently.
- Watch closely as the butter begins to melt. Within 2-3 minutes the butter will begin to foam and the milk butter solids will begin to caramelize producing a nutty aroma and chestnut color.
- Once the color starts to change to a golden brown color, quickly remove the butter from the heat. There is a short window between burnt butter and brown butter, so make sure to watch closely.
- Pour the nutty brown butter into a glass container.
- Make sure to scrape all of the little brown bits from the bottom of the skillet, this is where the flavor comes from.
Ingredients in Brown Butter Mashed Sweet Potatoes
These easy mashed sweet potatoes have only 6 ingredients and are easily customizable to your liking.
- White Sweet Potatoes: Also known as Hannah White Sweet Potatoes.
- Full Fat Coconut Milk: You can use any type of milk including almond milk, full-fat coconut milk, whole milk, or heavy cream.
- Butter: Unsalted butter works great. If you use salted butter, you can leave out the salt when seasoning.
- Salt: Salt helps to bring out the flavor in the brown butter.
- Pepper: Offering bitter notes, pepper helps balance out the sweetness of the potatoes while providing a little bit of texture.
- Nutmeg: Just a pinch of nutmeg goes a long way to help sweeten the mashed potatoes. Other warming spices including cinnamon, cumin, or garlic could be used instead.
How Do you Cook Sweet Potatoes?
Roast/ Bake: My favorite way to cook sweet potatoes is to roast them. Although it takes a bit longer in time, roasting the sweet potatoes helps to caramelize their natural sugars producing a delicious sweet nutty flavor. If you decide to boil your potatoes please note that the sweetness levels may vary.
Microwave: When pressed for time, microwaving sweet potatoes is easy and still maintains more flavor than boiling. To microwave, prick both sides of the sweet potato several times with a knife and cut off the end. Place the sweet potato on a plate or paper towel and microwave for 3-4 minutes. Flip the sweet potato and then microwave for another 3-4 minutes, depending on size. Once the potato is fully cooked, remove it from the microwave and rest for 5 minutes before peeling.
Boil: Boiling sweet potatoes is the most traditional way to make them but not the best way, as potatoes tend to lose a lot of their flavor. To boil, first, peel and chop the potatoes into small wedges. Fill a large pot with cold water, bringing it to a boil. Add the potatoes to the water and boil until tender, around 20-25 minutes.
How to Make Brown Butter Mashed Sweet Potatoes
This easy recipe is full of flavor. Easy to make any night of the week or add this recipe to your holiday menu.
- Preheat the oven to 400°F. Line a large baking sheet with aluminum foil or parchment paper, and set it aside.
- Prick the potatoes several times both front and back with a knife or fork. Wrap each sweet potato with aluminum foil.
- Roast for 45 minutes, then flip the potatoes and roast for another 30-45 minutes. Potatoes will be ready once a knife easily glides through the middle.
- Remove the potatoes from the oven, and set aside for 5 minutes to cool. Once the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl with a hand mixer, food processor, or stand mixer. Discard the peels.
- Prepare the brown butter. Add the butter to a small skillet or frying pan on medium-low heat. Watch closely as the butter begins to melt. Within 2-3 minutes the butter will begin to foam producing a nutty aroma. Once the color of the butter starts to change to a golden brown, quickly remove the butter from the heat. There is a short window between burnt butter and brown butter, so make sure to watch closely. Pour the nutty brown butter into a glass container scraping all of the little brown bits from the bottom of the skillet.
- Reserving 1 tablespoon, pour the browned butter, milk, and seasonings into the large bowl and mix for 1-2 minutes, or until the potatoes resemble a smooth and whipped creamy texture.
- Transfer the sweet potatoes to a serving dish and drizzle the top with the remaining browned butter and more seasonings if desired.
Frequently Asked Questions
Can I Make These Mashed Sweet Potatoes Vegan/ Dairy-Free?
Yes! This recipe can easily be made both dairy-free and Vegan by substituting the milk for any dairy-free milk and the butter for vegan butter. Please note that vegan butter does not caramelize, so skip that step altogether and use melted butter instead.
Are sweet potatoes healthier than regular potatoes?
Yes, sweet potatoes are a healthier option providing more vitamin A and fiber. Not to mention they are lower glycemic compared to white potatoes
How do you make mashed sweet potatoes not watery?
To avoid watery mashed potatoes try roasting or microwaving them. This will preserve most of the flavor, and provide a better texture.
For More Tasty Sides Check Out These Links Below
- Easy Oven Roasted Brussels Sprouts
- Easy Oven Roasted Parsnips
- Roasted Sweet Potatoes
- Gluten-Free Corn Casserole (Dairy-Free)
- Gluten-Free Green Bean Casserole (Dairy-Free)
Brown Butter Mashed Sweet Potatoes
Ingredients
- 3 pounds white sweet potatoes
- 6 tablespoons unsalted butter melted, (divided) reserve 1 tablespoon of brown butter for the topping.
- ⅓ cup coconut milk or heavy cream
- salt and pepper, to taste
- ¼ teaspoon nutmeg (optional)
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with aluminum foil or parchment paper, and set it aside.
- Prick the potatoes several times both front and back with a knife or fork. Wrap each sweet potato with aluminum foil.
- Roast the potatoes for 45 minutes, flipping halfway through, then continue roasting for another 30-45 minutes or until tender. Potatoes will be ready once a knife easily glides through the middle.
- Remove the potatoes from the oven, and set them aside for 5 minutes to cool. Once the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl with a hand mixer, food processor, or stand mixer. Discard the peels.
- Prepare the brown butter. Add the butter to a small skillet or frying pan on medium-low heat. Watch closely as the butter begins to melt. Within 2-3 minutes the butter will begin to foam producing a nutty aroma. Once the color of the butter starts to change to a golden brown, quickly remove the butter from the heat. There is a short window between burnt butter and brown butter, so make sure to watch closely. Pour the nutty brown butter into a glass container scraping all of the little brown bits from the bottom of the skillet.
- Reserving 1 tablespoon, pour the browned butter, milk, and seasonings into the large bowl and mix for 1-2 minutes, or until the potatoes resemble a smooth and whipped creamy texture.
- Transfer the sweet potatoes to a serving dish and drizzle the top with the remaining browned butter and more seasonings if desired.
Lauren Sharp says
I’m excited to make this recipe, it sounds delicious. if I make them ahead of time do you do you recommend reheating in the microwave or in the oven?
Thanks so much!
Rebecca Taig says
Hi Lauren!
Potatoes are normally better served the first day, but you could definitely reheat them in the oven. 🙂
Bring them to room temperature for 20 minutes. Then pour the potatoes into a glass-covered baking dish at 350°F and heat for 20-25 minutes, or until the temperature reaches 165˚F. You may need a bit more liquid to get the right texture.
Happy Holidays Lauren, I'd love to hear how these turn out.
Becca