Mashed Sweet Potatoes Recipe

The Very Best Mashed Sweet Potatoes!

What makes the best mashed sweet potatoes? It’s all about that browned butter. I’m yet to find an ingredient that compliments sweet potatoes better than browned butter. Those nutty, caramely notes perfectly highlight the natural sweetness of the potatoes. And If you aren’t a fan of sweet potato casserole then this is the dish for you. Nothing overly sweetened here with gobs of marshmallow on top. Just fresh sweet potatoes (nothing canned) with a hint of real maple syrup (which you could even omit if preferred). They’re the perfect pairing to all your favorite cozy dinners and they’re so good they even deserve a spot at the Thanksgiving feast! Turn sweet potatoes haters into sweet potatoes lovers with this simple recipe!

Mashed Sweet Potato Ingredients:

Sweet potatoes – Look for those similar in size. Use varieties such as red garnet, beauregard or jewel (not white or purple varieties). Salted butter – salted browned butter always tastes better than unsalted browned butter so that’s what I use here. Real maple syrup – if you don’t have any on hand you can substitute white or brown sugar, or even honey. Salt and pepper – add to taste in this recipe. The salt will balance out the sweet flavor.

How to Make Mashed Sweet Potatoes:

Preheat oven and prepare sweet potatoes: Preheat oven to 400 degrees. Prick sweet potatoes once on two sides with a fork. Wrap each sweet potato with aluminum foil. Bake sweet potatoes until tender: Place sweet potatoes on baking sheet and bake in preheated oven 40 minutes*. Turn potatoes and continue to bake until a knife easily glides through potatoes, about 30 – 50 minutes longer.

Cook butter until browned: Near the end of potatoes baking, place butter in a light colored medium skillet or saucepan. Heat over medium heat, and let cook, stirring occasionally until butter has browned. Pour into a dish so it doesn’t continue to cook and burn. TIP: For a step-by-step to tutorial on how to brown butter (with video) see HERE.

Scoop out flesh of potatoes: Once potatoes are cool enough to handle or using oven mitts, peel potatoes or scoop flesh from peels into a large bowl.

Mash: Mash well with a potato masher. Texture will be chunky.

Blend in ingredients: Add browned butter and maple syrup. Blend on low until combined, season with salt and pepper to taste. Increase mixer speed and whip until smoother and creamy.

Tips for the Best Mashed Sweet Potatoes:

Be sure sweet potatoes are entirely cooked through otherwise mashed potatoes won’t be tender throughout. Test for doneness by sliding a knife or skewer through the sweet potatoes, it should glide through with little resistance. Try to use sweet potatoes that are similar in size so they finish baking at the same time, otherwise you may have to remove some before others. Skip boiling the potatoes, roasting is the way to go! They have better flavor and don’t absorb any water. Don’t just skip the step of browning butter, it really adds the most amazing flavor here when you brown it. And do be careful not to burn the butter too dark or it will give this side dish a noticeably burnt taste.

Possible Variations:

Want to make them sweeter? Add in a few tablespoons of brown sugar. Looking for a more savory option? Omit the maple syrup and add in a 1/3 cup of parmesan (or more to taste), 1 – 2 cloves sautéed garlic and mix in some fresh herbs (like a little thyme or rosemary). Love spiced sweet potatoes? Try them with a spice blend like pumpkin pie spice or a savory spice option like curry powder or garam masala. Try adding a little orange or lemon zest for a citrus boost of flavor. Finish with crumbled cooked bacon or toasted nuts. Make twice baked sweet potatoes. Halve baked sweet potatoes, save the skin – while also leaving about 1/4-inch thickness of sweet potato intact. Then make sweet potato mixture and stuff into skins. Top with marshmallows and pecans and broil briefly in the oven.