Mashed Sweet Potatoes
Ultra-creamy mashed sweet potatoes with brown butter and warm spices. Easy, comforting, and perfect for holidays or weeknight dinners.
Ingredients
For the mashed sweet potatoes
- 3 lb sweet potatoes about 4 medium, peeled and cut into 1–2 inch chunks
- 4 tbsp unsalted butter plus extra for finishing
- ¼ cup heavy cream or whole milk
- 1-2 tbsp pure maple syrup or honey optional
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Salt and freshly ground black pepper to taste
Optional add-ins & toppings
- 2 tbsp brown butter
- 1 Orange zest
- ½ cup toasted chopped pecans or walnuts
- Mini marshmallows optional
- Fresh chopped chives or parsley for garnish
Instructions
- Place peeled and chopped sweet potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil, then simmer until very tender, about 15–20 minutes. Drain well.
- Melt butter in a small skillet over medium heat, swirling occasionally until the solids turn golden and nutty, about 4–6 minutes. Remove from heat to stop browning.
- Return drained potatoes to the warm pot or a large bowl. Add cream, brown butter (or regular butter), cinnamon, nutmeg, and maple syrup if using. Mash with a potato masher or pass through a ricer for smoother texture. Season with salt and pepper, and thin with extra cream if needed.
- Transfer to a serving bowl and top with toasted pecans, orange zest, or mini marshmallows as desired. Drizzle with reserved brown butter for extra flavor.
Notes
- Do not overwork the potatoes to avoid a gluey texture—avoid food processors.
- Warm your cream before adding for a silkier mash.
- Make ahead: store in an airtight container for up to 2 days and reheat gently with a splash of cream.
Nutrition
Calories: 220kcalCarbohydrates: 32gProtein: 2gFat: 10gSaturated Fat: 6gSodium: 220mgSugar: 9g
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