I still remember the first time I made these brown butter mashed sweet potatoes – it was Thanksgiving 2012, and I was desperate to impress my then-boyfriend’s (now husband!) foodie family. That rich, nutty aroma filling my tiny apartment kitchen? Absolute magic. After a decade of tweaking (and many holiday meals later), this version is the one our friends beg me to bring every year.
What makes these special isn’t just the creamy texture (though that’s heavenly). It’s how the brown butter transforms ordinary sweet potatoes into something deeply comforting yet sophisticated. No fancy techniques here – just years of learning exactly when the butter’s perfectly toasted and how much cream creates that dreamy, spoonable consistency. Trust me, once you try these, plain mashed sweet potatoes just won’t cut it anymore.
Why You’ll Love These Brown Butter Mashed Sweet Potatoes
Let me tell you why this recipe has become my go-to side dish for every gathering – and why you’ll keep coming back to it too:
- That brown butter magic: Just a few extra minutes toasting the butter transforms the whole dish with its nutty, caramel-like depth. It’s the difference between “good” and “where has this been all my life?”
- Foolproof creamy texture: No lumps, no gluey mess – just velvety smooth potatoes that hold their shape but melt on your fork.
- Weeknight-easy: From peeling to serving in 30 minutes flat, with minimal cleanup. (I’ve made these after work while half-asleep – they’re that simple.)
- Crowd-pleasing flexibility: Fancy enough for holidays, cozy enough for Tuesday nights. Kids and food snobs alike devour them.
Honestly? The hardest part is not eating the brown butter straight from the skillet.
Ingredients for Brown Butter Mashed Sweet Potatoes
Here’s everything you’ll need – simple ingredients, but each one plays a starring role:
- 4 medium sweet potatoes (about 2 lbs total), peeled and cubed – trust me, peeling matters here (those skins get weird when mashed)
- 4 tablespoons unsalted butter – salted can work in a pinch, but we want control over that salt level
- ¼ cup heavy cream – half-and-half makes them sad and watery, don’t do it
- ½ teaspoon salt – start here, then adjust after mashing
- ¼ teaspoon black pepper – freshly cracked if you’ve got it
See? Nothing fancy – just good ingredients treated right. Now let’s make some magic.
Equipment You’ll Need
You probably have everything already – that’s half the beauty of this recipe:
- Large pot for boiling those sweet potatoes (I use my trusty 4-quart)
- 10-inch skillet – nonstick works great for browning butter without disasters
- Potato masher (or a fork if you’re feeling rustic)
No fancy gadgets – just good old-fashioned kitchen basics!
How to Make Brown Butter Mashed Sweet Potatoes
Alright, let’s get cooking! This is one of those recipes where patience pays off – especially when browning that butter. But don’t worry, I’ll walk you through every step so you get perfect results on your first try.
- Boil the sweet potatoes: In your large pot, cover the cubed sweet potatoes with cold water (about an inch above them) and a big pinch of salt. Bring to a boil, then reduce to a simmer. Cook 15-20 minutes until they’re fork-tender – you want them mashable but not mushy.
- Brown the butter: While the potatoes cook, melt the butter in your skillet over medium heat. This is where the magic happens! Keep reading for my foolproof browning method below.
- Drain and mash: When the potatoes are done, drain them well and return to the hot pot (the steam helps dry them out). Add that glorious brown butter, cream, salt, and pepper. Mash until smooth, tasting as you go – you might want another pinch of salt.
- Serve immediately: These are best piping hot, with all that brown butter goodness shining through. Though I won’t judge if you sneak a bite straight from the pot first – I always do!
Browning the Butter
This is your moment to shine! Melt the butter over medium heat, swirling the pan occasionally. After about 3 minutes, it’ll foam up, then subside. Watch closely – when you see golden-brown flecks on the bottom and smell that heavenly nutty aroma (about 5 minutes total), immediately remove from heat. The butter will keep cooking from residual heat, so better under than over – burnt butter is bitter, and we don’t want that!
Tips for Perfect Brown Butter Mashed Sweet Potatoes
Want restaurant-quality results every time? Here are my hard-earned secrets from years of trial and error:
- Cream control is key: Start with ¼ cup, then add more by the tablespoon until you get your dream texture. Too thick? More cream. Too loose? Let them sit uncovered for 5 minutes – they’ll firm up.
- Taste before serving: Sweet potatoes vary in sweetness, so always adjust salt at the end. I usually add another pinch!
- Don’t over-mash: Stop when smooth but still slightly rustic. Food processors turn them gummy – trust me, I learned the hard way.
- Keep it warm: If not serving immediately, cover with a clean towel to prevent condensation while keeping heat in.
Variations to Try
Once you’ve mastered the basics, have fun playing with these easy twists (my family begs for #3 every Christmas!):
- Maple brown sugar: Stir in 2 tablespoons pure maple syrup with the cream – it caramelizes beautifully with the brown butter.
- Spiced version: Add ½ teaspoon cinnamon and a pinch of nutmeg with the salt for cozy warmth.
- Candied pecan crunch: Top with chopped toasted pecans tossed in brown sugar – that sweet-salty crunch takes it over the top.
Honestly? Sometimes I can’t decide and do all three – no regrets!
Serving Suggestions
These brown butter sweet potatoes play well with practically everything! My absolute favorite pairing? A juicy roast chicken with crispy skin – the caramel notes in the potatoes complement the savory meat perfectly. They’re also holiday MVP material next to glazed ham, turkey, or even a simple pork tenderloin. For a vegetarian feast, try them with roasted Brussels sprouts and wild rice pilaf. Honestly, I’ve been known to eat them straight from the bowl with a spoon – no judgment here!
Storing and Reheating
Got leftovers? Lucky you! Scoop them into an airtight container – they’ll keep beautifully in the fridge for up to 3 days. When reheating, add a splash of cream (about a teaspoon per serving) and warm gently over low heat, stirring often. Microwaving works too – just cover with a damp paper towel to keep them from drying out. Pro tip: The flavors actually deepen overnight, making day-two potatoes even more delicious!
Nutritional Information
Just so you know what you’re diving into (not that you’ll have leftovers!): A serving of these heavenly mashed sweet potatoes clocks in at about 220 calories. Each portion has 12g fat (7g saturated), 26g carbs with 4g fiber, and 2g protein. Remember, these are estimates – your exact amounts will vary slightly depending on potato size and how heavy-handed you are with that glorious cream. But let’s be real – with brown butter involved, we’re not counting, we’re savoring!
Frequently Asked Questions
Here are answers to the questions I get asked most about these brown butter mashed sweet potatoes (usually while people are going back for seconds!):
Can I use dairy-free butter? Absolutely! Just be extra careful when browning – plant-based butters can go from golden to burnt faster. Miyoko’s or Country Crock Plant Butter work great. You’ll lose some richness though, so maybe add an extra splash of cream.
Can I make these ahead? You bet! Prepare them completely, then store covered in the fridge for up to 2 days. Reheat gently with that splash of cream I mentioned – they might even taste better!
Why unsalted butter? It lets you control the salt perfectly. With salted butter, you might end up with potatoes that are either bland (if you under-salt) or too salty (if you don’t account for the butter’s salt).
Can I freeze leftovers? Honestly? I don’t recommend it. The texture gets watery when thawed. Better to halve the recipe or share with neighbors!
Made this recipe? I’d love to see your creation! Tag me @[yourhandle] – nothing makes me happier than seeing these golden-brown beauties on your table.
PrintIrresistible Brown Butter Mashed Sweet Potatoes in 30 Minutes
Creamy mashed sweet potatoes with a rich brown butter flavor.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 medium sweet potatoes, peeled and cubed
- 4 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Boil sweet potatoes in salted water until tender, about 15-20 minutes.
- Drain and return to pot.
- Melt butter in a skillet over medium heat, stirring until golden brown.
- Add brown butter, cream, salt, and pepper to sweet potatoes.
- Mash until smooth.
Notes
- Use a potato masher for a rustic texture.
- Adjust seasoning to taste.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 220
- Sugar: 8g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 35mg
