Mashed Sweet Potatoes with Maple and Brown Butter Recipe
Introduction
These mashed sweet potatoes with maple and brown butter offer a cozy, flavorful twist on a classic comfort dish. The rich brown butter and sweet maple syrup perfectly complement the natural sweetness of the potatoes. Toasted pecans add a delightful crunch and nutty finish.
Ingredients
- 4 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 3/4 cup raw pecans (optional)
- 2 teaspoons kosher salt, plus more to taste
- 10 tablespoons unsalted butter (1¼ sticks)
- 1/2 cup whole milk
- 3 tablespoons maple syrup, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
Instructions
- Step 1: Bring a large pot of water to a boil. Add the sweet potatoes and cook, uncovered, stirring occasionally, for about 15 to 20 minutes until very tender when pierced with a fork.
- Step 2: Meanwhile, if using pecans, toast them in a medium sauté pan over medium-low heat. Toss often for 3 to 5 minutes until lightly toasted. Transfer to a cutting board, roughly chop, sprinkle generously with salt, and set aside. Wipe out the pan with a paper towel.
- Step 3: In the same pan, melt the butter over medium heat. Cook carefully, stirring occasionally, until brown bits form and the butter smells nutty, about 3 minutes. Remove from heat immediately. Pour the brown butter into a small heatproof bowl, scraping all bits from the pan, and set aside.
- Step 4: Drain the cooked potatoes and place them in the bowl of a stand mixer fitted with the paddle attachment. Add milk, 3 tablespoons maple syrup, 2 teaspoons salt, and pepper. Mix on medium-low speed until creamy and smooth. Add the reserved brown butter and mix until just incorporated.
- Step 5: Transfer the mashed potatoes to a shallow serving bowl. Sprinkle with the reserved pecans and drizzle with additional maple syrup. Serve warm. Keep potatoes warm, covered, in a low oven for up to 30 minutes, adding pecans just before serving.
Tips & Variations
- For a creamier texture, add a splash more milk or a dollop of sour cream while mashing.
- Replace pecans with toasted walnuts or omit nuts for a nut-free version.
- You can prepare the brown butter ahead and store it in the fridge; gently rewarm before mixing into the potatoes.
- Adjust maple syrup and salt to taste for your preferred balance of sweet and savory.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk to restore creaminess. Pecans are best added fresh to maintain their crunch.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe vegan?
Yes. Substitute the butter with vegan margarine or olive oil, and use a plant-based milk like almond or oat milk. Toast the pecans as usual for added flavor.
How do I know when the sweet potatoes are done cooking?
They should be very tender and easily pierced with a fork. This usually takes about 15 to 20 minutes depending on the potato size.
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Mashed Sweet Potatoes with Maple and Brown Butter Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
Description
Creamy mashed sweet potatoes enhanced with rich brown butter, sweet maple syrup, and toasted pecans for a delightful mix of flavors and textures. This comforting side dish balances sweetness and savoriness, perfect for holiday dinners or cozy family meals.
Ingredients
Sweet Potatoes
- 4 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1/2 cup whole milk
- 3 tablespoons maple syrup, plus more to taste
Brown Butter and Pecans
- 10 tablespoons unsalted butter (1¼ sticks)
- 3/4 cup raw pecans (optional)
- Salt, for sprinkling on pecans
Instructions
- Boil Sweet Potatoes: Bring a large pot of water to a boil. Add the cubed sweet potatoes and cook uncovered, stirring occasionally, for 15 to 20 minutes until very tender when pierced with a fork.
- Toast Pecans (Optional): While sweet potatoes cook, place pecans in a medium sauté pan over medium-low heat. Toss often for 3 to 5 minutes until lightly toasted. Transfer to a cutting board, roughly chop, sprinkle generously with salt, and set aside. Wipe out the pan with a paper towel.
- Make Brown Butter: In the same pan, melt the butter over medium heat. Stir occasionally and watch carefully for about 3 minutes until brown bits form on the bottom and the butter releases a nutty aroma. Remove immediately from heat and carefully pour the brown butter, scraping the pan to collect all browned bits, into a small heatproof bowl. Set aside.
- Mash Sweet Potatoes: Drain cooked potatoes and place them into the bowl of a stand mixer fitted with the paddle attachment. Add milk, 3 tablespoons maple syrup, 2 teaspoons salt, and black pepper. Mix on medium-low speed until the potatoes become creamy and smooth. Add the reserved brown butter and mix until just incorporated.
- Serve: Transfer the mashed sweet potatoes to a shallow serving bowl. Sprinkle with the toasted pecans and drizzle with additional maple syrup to taste. Serve warm. The potatoes can be kept warm, covered, in a low oven for up to 30 minutes; add pecans just before serving.
Notes
- To toast pecans without burning, keep medium-low heat and stir frequently.
- Use whole milk for creamier texture; adjust milk quantity for desired consistency.
- If you prefer a dairy-free version, substitute butter with vegan butter and whole milk with a plant-based milk.
- Make sure to add pecans just before serving to maintain their crunch.
- Maple syrup can be increased or decreased to taste to control sweetness.
- Leftover mashed sweet potatoes can be refrigerated for up to 3 days and reheated gently with a splash of milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Keywords: mashed sweet potatoes, brown butter, maple syrup, toasted pecans, holiday side dish, creamy mashed potatoes, sweet potato recipe
