Brown Butter Whipped Sweet Potatoes
This is a step up from regular mashed sweet potatoes – the brown butter adds a nutty depth that keeps them from being too sweet. Perfect for when you want something that feels fancy but doesn’t require much skill.
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Ingredients
Ingredients (~12 servings)
- 6 lbs sweet potatoes scrubbed
- 6 Tbsp unsalted butter cut into pats
- 1 to 1 1/2 cups heavy cream heated
- 1 1/2 to 3 Tbsp brown sugar or maple syrup optional
- Salt and pepper to taste
Instructions
- Preheat oven to 400F.
- Place sweet potatoes on foil-lined baking sheet and pierce all over with fork.
- Bake 45 minutes to 1 1/4 hours, turning halfway, until completely soft when pressed.
- When potatoes have 10-15 minutes left, melt butter in small heavy-bottomed skillet over medium heat.
- Swirl pan frequently as butter foams, cooking 3-4 minutes until milk solids turn golden brown and smell nutty.
- Pour brown butter into bowl, leaving dark bits behind.
- Scoop potato flesh from skins, discarding skins.
- Add potatoes to food processor and pulse 10 seconds until starting to smooth.
- Add brown butter, 1 cup heated cream, and brown sugar or maple syrup if desired.
- Process 5-10 seconds until very smooth, adding more cream gradually to reach desired consistency.
- Season with salt and pepper to taste.
- Serve warm.
Notes
Brown butter can burn quickly, so watch closely. Taste potatoes first as sweetness varies; adjust sugar accordingly.
Tried this recipe?Leave a comment below & let me know!