Creamy whipped brown butter mashed white sweet potatoes are the perfect side dish for any cozy weeknight dinner or holiday meal! Easy to make swirled with caramelized butter infused with fresh sage and a pinch of nutmeg.

Mashed white sweet potatoes in an oval white bakers dish with brown butter and sage leaves on top.

Why You Will Love This Mashed White Sweet Potatoes Recipe

Elevate your meal with our creamy mashed white sweet potatoes. The infusion of sage brown butter makes them a personal favorite and a significant improvement over regular mashed potatoes. Their simple ingredients pack a flavorful punch, ideal for holiday tables or pairing with comfort food, like roasted chicken. Here are more reasons why you will love this mashed sweet potato recipe:

Easy show-stopper side dish. These creamy whipped brown butter mashed white sweet potatoes are the ultimate comfort food side dish, perfect for both casual weeknight dinners and festive holiday meals.
Roasted for incredible flavor. Roasting sweet potatoes instead of boiling them brings out their natural sweetness and creates a wonderful caramelized exterior. In addition, the caramelized brown butter, infused with fresh sage and nutmeg, elevates this simple side dish to something truly special.
Made with simple ingredients. You'll be amazed by the incredible flavor achieved with just a few basic ingredients

What Is Brown Butter?

Creating brown butter is surprisingly easy and essential to the delicious flavor of this recipe. Brown butter is made by gently melting butter over medium heat until it turns golden brown with a nutty aroma. The browned bits you see are caramelized milk solids, which impart a rich, caramel-like taste. For a detailed walkthrough, here's a complete guide on how to brown butter.

White Mashed Sweet Potatoes Ingredients

You will need the following ingredients for this delcious white sweet potato mash recipe:

Ingredients for white mashed sweet potatoes. White sweet potatoes with a small bowl of spices, sage, butter, and cream.

White Sweet Potatoes: White-fleshed sweet potatoes, specifically Hannah white sweet potatoes, are readily available at health food stores like Whole Foods. They have brownish-yellow skin and a white interior. If you can't find them, you can use any other varieties for this recipe, including regular white potatoes like russet or Yukon, garnet orange sweet potatoes, or Murasaki Korean sweet potatoes.
Milk: Achieve a rich, creamy texture by using half-and-half or full-fat coconut milk (be sure to use milk, not coconut cream) in these mashed potatoes. For an even more indulgent experience, stir in some heavy cream.
Unsalted Butter: Browning the butter imparts a deep, caramelized richness to this mashed white sweet potatoes recipe.
Fresh Sage Leaves: The aromatic essence of whole sage leaves, infused and fried in the brown butter, adds a little extra flavor and truly elevates this dish. The resulting crisp leaves can be used as a textured garnish, either crumbled or whole. Not a fan of sage? You can brown the butter without sage or add another flavor element like fresh rosemary, fresh thyme, minced garlic, or green onions.
Seasoning: Salt, black pepper, and a subtle pinch of nutmeg give these creamy mashed sweet potatoes a comforting, cozy taste while bringing out their natural sweetness.

Find the printable recipe card with full instructions and measurements below.

How to Make White Mashed Sweet Potatoes

You will need the following ingredients for this delcious white sweet potato mash:

Roast The Potatoes

A step by step guide of instructions for mashed white sweet potatoes. Four potatoes are shown on a silver baking tray, with a second photo showing the potatoes roasted. Third photo shows the potatoes peeled in a metal mixing bowl, and the fourth photo shows the potato mixture with a whisk attachment.

Step 1: Roast the sweet potatoes. Preheat your oven to 400°F. Line a large baking sheet with parchment paper. Prick each sweet potato multiple times with a knife or fork, on all sides. Arrange the potatoes in a single layer on the prepared baking sheet and bake for 60-80 minutes.
Step 2: Remove the potatoes from the oven. To check if the potatoes are cooked through, insert a knife into the center. If it slides in smoothly, they're ready. Allow them to cool on the baking sheet for 5-10 minutes before handling.
Step 3: Peel the potatoes. Once the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl and discard the skin.
Step 4: Break up the potatoes. Mash the potatoes using a potato masher, hand mixer, or stand mixer with a whisk attachment, just until the starch is broken down. Avoid over-mixing.

Brown The Butter And Mash The Potatoes

A step by step guide of white mashed sweet potatoes. First photo shows browning butter in a skillet with whole sage leaves, and then the brown butter transferred to a small bowl with the sage leaves transferred to a white paper towel. Next photo shows milk and butter poured on top of the mashed potatoes, and last photo shows everything mix together.

Step 5: Brown the butter. In a medium-sized skillet, melt the butter over medium-low heat. Once melted, add the sage leaves. Continue to cook, whisking constantly, until the butter begins to foam, turns a golden-brown color with visible brown flecks at the bottom, and emits a nutty aroma. This aroma is a key indicator that the butter is nearly browned. (Be vigilant, as there's a narrow window between perfectly browned and burnt butter.)
Step 6: Remove the sage leaves. Once the butter has browned, remove the pan from the heat and quickly transfer the crisp sage leaves to a paper towel using a slotted spoon or tongs. Pour the brown butter into a small glass bowl, and let it cool for 5 minutes.
Step 7: Add the brown butter and spices. Set aside 2 tablespoons of that beautiful browned butter for later. Then, pour the remaining browned butter into the bowl with the mashed potatoes. Add the salt, black pepper, and a pinch of nutmeg.
Step 8: Mash the potatoes and serve. Turn on the stand mixer (or use your preferred mashing method). Add the warm milk gradually until you reach a desired silky smooth texture, then transfer the potatoes to a serving bowl. Drizzle the remaining brown butter over the top. Crumble a few of the fried sage leaves, and add a few whole leaves for garnish. Serve immediately.

Storage

Store: Cover the bowl of leftover mashed sweet potatoes with aluminum foil or transfer them to an airtight container. They will keep in the refrigerator for up to 5 days.
Reheating: Reheat the mashed sweet potatoes in the oven uncovered at 300°F for 20-30 minutes, until warmed through. You can also reheat leftovers in the microwave.

Ways To Serve Brown Butter Mashed White Sweet Potatoes

Just like classic mashed potatoes, these mashed white sweet potatoes pair well with a variety of main dishes. Here are some of our top picks:

Slow Roasted Whole Chicken: Savor the comforting flavors of this slow-roasted whole chicken. The tender, juicy meat is infused with the aromatic essence of garlic, thyme, and fennel
Roasted Honey Lavender Chicken: This roasted honey lavender chicken offers a perfectly balanced savory-sweet experience. Fragrant dried lavender, honey, lemon, and fresh herbs combine to create a truly decadent and luxurious meal.
Brown Butter Cod With Capers: To let the rich brown butter sauce shine, we baked the fish fillets rather than pan-frying. This method prevents overcooking and eliminates the need for extra oil, allowing you to focus on creating that perfect brown butter flavor.
Baked Honey Dijon Mustard Chicken Thighs: Enjoy crispy-skinned, tender, and juicy honey mustard chicken thighs, baked to perfection in under an hour. This simple recipe is topped with a flavorful honey mustard creamy sauce, infused with fresh herbs and spices.

White mashed sweet potatoes in an oval white dish with sage leaves and a gold and silver spoon scooping out some of the potatoes.

More Potato Recipes You'll Love

Crispy Roasted Sweet Potatoes With Chili Powder and Cumin: These roasted sweet potatoes (orange variety) offer a delicious combination of textures—crispy on the outside, fork tender within—and a rich, spicy flavor from a blend of chili powder, cumin, and garlic powder.
Baked Murasaki Sweet Potatoes: These unique white-flesh sweet potatoes, with their distinctive purple skin, offer a starchier and fluffier texture than other varieties. When baked at low temperatures, their creamy centers caramelize, creating a divinely sweet and nutty flavor. This recipe is one of our personal favorites.
Roasted Rainbow Potatoes With Rosemary: This vibrant, delicious recipe features a delightful medley of colored potatoes and white sweet potatoes, creating a symphony of flavors. Seasoned with garlic, fresh rosemary, olive oil, and a touch of melted butter, these potatoes are bursting with deliciousness.
Crispy Garlic Dill Roasted Potatoes: Naturally buttery soft centers and delicate skins that crisp up beautifully in the oven, tossed in a vibrant blend of seasonings and finished with fresh herbs.

I hope you love this mashed white sweet potatoes recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.

Recipe

Mashed White Sweet Potatoes With Brown Butter

Recipe Author : Rebecca Taig

Creamy whipped Brown Butter Mashed White Sweet Potatoes are the perfect side dish for any cozy weeknight dinner or holiday meal! Easy to make swirled with caramelized butter infused with fresh sage and a pinch of nutmeg.

5 from 5 votes

Print Recipe Pin Recipe

Course Side Dish

Prep Time 20

Roasting Time 1

Total Time 1 20

Servings 6

Calories 356 kcal

Ingredients

▢ 3 pounds white sweet potatoes
▢ 8 tablespoons (113g) unsalted butter, browned and divided (reserve 2 tablespoons of brown butter for the topping)
▢ ½ cup (120ml) full-fat coconut milk or half-and-half, warmed (Add more or less milk if desired)
▢ 1 teaspoon salt
▢ ¼ teaspoon black pepper
▢ ¼ teaspoon nutmeg
▢ 8 sage leaves

Instructions

Roast the sweet potatoes. Preheat your oven to 400°F. Line a large baking sheet with parchment paper. Prick each sweet potato multiple times with a knife or fork, on all sides. Arrange the potatoes in a single layer on the prepared baking sheet and bake for 60-80 minutes.
Remove the potatoes from the oven. To check if the potatoes are cooked through, insert a knife into the center. If it slides in smoothly, they're ready. Allow them to cool on the baking sheet for 5-10 minutes before handling.
Peel the potatoes. Once the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl and discard the skin.
Break up the potatoes. Mash the potatoes using a potato masher, hand mixer, or stand mixer with a whisk attachment, just until the starch is broken down. Avoid over-mixing.
Brown the butter. In a medium-sized skillet, melt the butter over medium-low heat. Once melted, add the sage leaves. Continue to cook, whisking constantly, until the butter begins to foam, turns a golden-brown color with visible brown flecks at the bottom, and emits a nutty aroma. This aroma is a key indicator that the butter is nearly browned. (Be vigilant, as there's a narrow window between perfectly browned and burnt butter.)
Remove the sage leaves. Once the butter has browned, remove the pan from the heat and quickly transfer the crisp sage leaves to a paper towel using a slotted spoon or tongs. Pour the brown butter into a small glass bowl, and let it cool for 5 minutes.
Add the brown butter and spices. Set aside 2 tablespoons of that beautiful browned butter for later. Then, pour the remaining browned butter into the bowl with the mashed potatoes. Add the salt, black pepper, and a pinch of nutmeg.
Mash the potatoes and serve. Turn on the stand mixer (or use your preferred mashing method). Add the warm milk gradually until you reach a desired silky smooth texture, then transfer the potatoes to a serving bowl. Drizzle the remaining brown butter over the top. Crumble a few of the fried sage leaves, and add a few whole leaves for garnish. Serve immediately.

Notes

- Here is a full guide on how to brown butter.
- Storage – Cover the leftover sweet potatoes with aluminum foil or transfer them to an airtight container. Keep in the refrigerator for up to 5 days.

- Reheating mashed potatoes – Reheat in the oven uncovered at 300°F for 20-30 minutes or until warmed through. You can also reheat leftovers in the microwave.
- Potato ricer for mashing: If using a potato ricer for the potatoes, you may need only ½ cup of warmed milk.

Nutrition

Serving: 0.5cupCalories: 356kcalCarbohydrates: 47gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 47mgSodium: 527mgPotassium: 796mgFiber: 7gSugar: 10gVitamin A: 32714IUVitamin C: 6mgCalcium: 95mgIron: 1mg

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