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.
You've probably heard of the orange-fleshed sweet potatoes but what about white-fleshed sweet potatoes? White sweet potatoes have a slightly sweet delicate nutty flavor that is milder compared to regular sweet potatoes. For those who find the orange variety too sweet, white sweet potatoes tend to be a good in-between option. Compared to regular white potatoes, they contain more fiber and nutrients and are a great option for those avoiding nightshades.
These creamy mashed sweet potatoes infused with sage brown butter are one of our personal favorites and really take things up a notch from traditional recipes. Simple ingredients with maximum flavor that pair well during the holiday season on the Thanksgiving table. This dish also makes a great addition to roasted chicken.
For more delicious holiday sides to add to your holiday menu? Check out our Gluten-Free Corn Casserole, Roasted Rainbow Potatoes, Honey-Roasted Carrots and Parsnips, Parmesan Roasted Acorn Squash with Brown Butter, Gluten and Dairy-Free Green Bean Casserole, and Red Wine Cranberry Sauce.
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What is brown butter?
Making brown butter is super simple to make, and is one of the key flavor profiles in this recipe.
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. Here is a complete guide on how to brown butter.
Ingredients
- White Sweet Potatoes: Also known as Hannah white sweet potatoes can be found at most health food stores such as Whole Foods. They have brownish-yellow skin and are white on the inside. You can also use garnet, Yukon, or Japanese sweet potatoes.
- Milk: Half-half or full-fat coconut milk gives these mashed potatoes a delicious creamy texture, but any milk choice will work including whole milk or almond milk. For extra indulgence try adding heavy cream.
- Butter: Browning the butter gives these potatoes a rich caramelized flavor.
- Fresh Sage Leaves: Whole sage leaves infused and fried in the brown butter add so much flavor. The crisp leaves can be crumbled or left whole for added texture and garnish.
- Salt + Black Pepper: Salt enhances all of the flavors while the black pepper offers a tiny bit of spice.
- Nutmeg: Just a pinch of nutmeg goes a long way to help sweeten the mashed potatoes.
Ways to cook sweet potatoes
In this delicious recipe, we roast the white sweet potatoes to maximize their flavor.
Boil: This method is the most traditional way to prepare potatoes, but I find makes the potatoes lose a lot of their natural flavor. If choosing to boil your potatoes, start by bringing a large pot of cold water to a boil. Using a vegetable peeler, peel the sweet potato skin and cut the potatoes into small wedges. Once the water begins to boil, add your potatoes and boil until fork tender, around 20-25 minutes.
Oven Roasting or Baking: My favorite way to cook sweet potatoes is to roast them. Although it takes a bit longer helps to caramelize their natural sugars producing a delicious sweet flavor.
Microwave: Microwaving sweet potatoes is easy and in my opinion maintains more flavor than boiling. To microwave, prick both sides of the sweet potato several times with a fork or knife and cut off the ends. Place the sweet potato on a plate or paper towel and microwave for 3-4 minutes. Flip the sweet potato and microwave for another 3-4 minutes, depending on the size. Once the potato is fully cooked, remove it from the microwave and let it rest for 5 minutes before peeling.
Instructions
- Roast the sweet potatoes. Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Prick the sweet potatoes several times with a sharp knife, both front side and back. Place the potatoes on the lined baking sheet in a single layer and into the oven for 60-80 minutes.
- Remove the potatoes from the oven. You will know the potatoes are done once a knife easily glides through the middle. Set them aside for 5 minutes to cool.
- 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. Using a potato masher, hand mixer, or stand mixer with a whisk attachment mash the potatoes just enough to break up the starch. (I use a stand mixer with a whisk attachment.)
- Brown the butter. In a medium-sized skillet melt the butter over medium-low heat. Once melted, add the sage leaves. Continue to cook until the butter, whisking continuously, until it begins to foam and turn a nice golden-brown color with brown flecks at the bottom of the pan. The butter will start to omit a nutty aroma which is a good indication that it's close to finished. (There is a short window between burnt butter and brown butter, so make sure to watch closely.)
- Remove the sage leaves. Once the butter has browned, remove the pan from the heat and quickly transfer the 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 milk, butter, and spices. Reserve 2 tablespoons of the browned butter for the end, and add the rest to the bowl with the potatoes, along with warmed milk, salt, pepper, and nutmeg.
- Mash the potatoes and transfer them to a serving bowl. Turn on the stand mixer or other method of choice, and mash the potatoes until they are smooth. Add more warm milk if needed. Once the potatoes have reached your desired consistency. Top with the remaining brown butter. Crumble a few sage leaves on top and add a few for garnish. Serve.
Variations and Substitutions
- Dairy-Free or Vegan: This recipe can be modified for both vegan lifestyles and dairy-free for dietary needs. Unfortunately, you can not brown vegan butter, as it's the casein milk solids in regular butter that produce the caramelized browning effects. Instead, use melted vegan butter or unrefined coconut oil.
- Add other herbs: Not a fan of sage? You can leave it out altogether and still brown the butter, or you could use fresh sprigs of rosemary, thyme, minced garlic, or green onions.
- Use different potatoes: You can use any other variety of potatoes including Yukon, garnet orange sweet potatoes, purple sweet potatoes, or Korean Sweet Potatoes.
Storage
- 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.
FAQ
To avoid watery mashed potatoes try roasting them instead of boiling them. This will enhance the flavor and provide a better texture.
In the produce section, you can find white sweet potatoes at Whole Foods, Sprouts, Trader Joe's, or other health food and grocery stores.
No, white sweet potatoes have a drier texture, white flesh, a unique mild flavor, and a subtle nutty undertone compared to the orange variety.
Yes, white sweet potatoes can be substituted for regular potatoes or orange sweet potatoes in any recipe.
Recipe
Mashed White Sweet Potatoes With Brown Butter
Ingredients
- 3 pounds white sweet potatoes
- 8 tablespoons unsalted butter, divided (reserve 2 tablespoons of brown butter for the topping)
- ½ cup 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 the oven to 400°F. Line a large baking sheet with parchment paper. Prick the sweet potatoes several times with a sharp knife, both front side and back. Place the potatoes on the lined baking sheet in a single layer and into the oven for 60-80 minutes.
- Remove the potatoes from the oven. You will know the potatoes are done once a knife easily glides through the middle. Set them aside for 5 minutes to cool.
- 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. Using a potato masher, potato ricer, hand mixer, or stand mixer with a whisk attachment, mash the potatoes just enough to break up the starch. (I use a stand mixer with a whisk attachment and I have also used a potato ricer.)
- Brown the butter. In a medium-sized skillet melt the butter over medium-low heat. Once melted, add the sage leaves. Continue to cook until the butter, whisking continuously, until it begins to foam and turn a nice golden-brown color with brown flecks at the bottom of the pan. The butter will start to omit a nutty aroma which is a good indication that it's close to finished. (There is a short window between burnt butter and brown butter, so make sure to watch closely.)
- Remove the sage leaves. Once the butter has browned, remove the pan from the heat and quickly transfer the 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 milk, butter, and spices. Reserve 2 tablespoons of the browned butter for the end, and add the rest to the bowl with the potatoes, along with warmed milk, salt, pepper, and nutmeg.
- Mash the potatoes. Turn on the stand mixer or other method of choice, and mash the potatoes until they are smooth. Add more warm milk if needed. Once the potatoes have reached your desired consistency.
- Transfer mashed potatoes to a serving bowl. Top with the remaining brown butter. Crumble a few sage leaves on top and add a few for garnish. Serve.
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.
- Dairy-Free or Vegan: This recipe can be modified for both vegan lifestyles and dairy-free for dietary needs. Unfortunately, you can not brown vegan butter, as it's the casein milk solids in regular butter that produce the caramelized browning effects. Instead, use melted vegan butter or unrefined coconut oil.
- Potato ricer for mashing: If using a potato ricer for the potatoes, you may need only ½ cup of warmed milk.
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- Use different potatoes: You can use any other variety of potatoes including Yukon, garnet orange sweet potatoes, purple sweet potatoes, or Korean Sweet Potatoes.
Mary says
This was very good. We wanted a recipe for white sweet potatoes when I accidentally bought the white ones instead of the orange ones this year. Everyone liked it, even the people who don't usually eat the sweet potatoes. The crispy sage leaves made it great so don't skip them!
Rebecca Taig says
Mary,
Thank you for leaving such a kind review. I'm so glad you and your family enjoyed this recipe.
Happy Holidays!
Margaret says
I think the word for this recipe is “ambrosia”. Thank you for this heavenly dish, Rebecca! It will be a regular at my Autumn table.
Rebecca Taig says
Margaret,
You totally made my day! Thank you for leaving such a kind review, I'm so glad you enjoyed this recipe.
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