These Easy Mashed Sweet Potatoes with Brown Butter require only FOUR ingredients – sweet potatoes, butter, brown sugar, and cinnamon. They’re the perfect alternative to sweet potato casserole, and a little bit healthier too!
Easy Mashed Sweet Potatoes with Brown Butter
We’re exactly one day out Halloween, and I’m already on to Thanksgiving — food-wise. Although, there’s really only about three weeks until the big day, so actually, in the blog world, you’re basically late to the party if you haven’t shared any Thanksgiving dishes yet. (We shared this stuffing and this green bean casserole in the last few weeks.)
Any big plans for Halloween?? We’ve got party tonight, a neighborhood trick-or-treating event tomorrow afternoon and then we’re hitting up the houses in our neighborhood in the evening. Wrapping it up with a giant vat of this chili and some hot apple cider. I’m pretty stoked. So is my T-Rex toddler.
Easy Mashed Sweet Potatoes with Brown Butter
And now, let’s address the most creamy, nutty, perfect 4-INGREDIENT Mashed Sweet Potatoes with Brown Butter
This is for those sweet potato casseroles haters out there. While I do I adore a little tiny portion of the sweet concoction on my plate, some people don’t appreciate it in all its glory as a side. This takes the same concept and makes it a little bit more palatable for those that don’t have a giant sweet tooth, but still want the essence of a classic sweet potato casserole.
I hope the pictures speak for themselves, because these guys are SO delicious. And simple!
Of course, there’s the sweet potato which is innately sweet (hence the name) to begin with. When you add a little bit of brown sugar and some half and half,they’re upgraded from just a sweet undertone to a more noticeable, but still subtle sweet taste that I adore. Although much less intense than a typical sweet potato casserole.
Is there anything brown butter doesn’t make better?
Next up, brown butter! Oh, how I love thee. This time of year is when I add it to pretty much anything, and honestly I haven’t found one items it doesn’t elevate. Here, it adds this perfectly nutty, savory, richness to the mashed sweet potatoes that compliments them perfectly.
You know the drill. Add the butter to a small pan, turn the heat on medium-high and wait until it starts to turn a golden brown. When that happens, swirl the pan until the butter is a deep brown color and smells nutty. Turn off the heat and pour into the sweet potatoes. So easy.
Make sure to season with plenty of salt and pepper, and top the hot potatoes with a little sprinkle of brown sugar and flaked Maldon salt if you’ve got it.
Thanksgiving Potato Recipes
We’re all about the potatoes at our Thanksgiving table! If you’re into to tradition, be sure to check out the recipe for our famous creamy Best Mashed Potatoes Recipe. These potatoes are out of this world delicious, plus we talk about how to make PERFECT mashed potatoes every single time. If you’re willing to go a little bit out of the box, I’d suggest, these Creamy Pumpkin and Cheddar Scalloped Potatoes.
Other Thanksgiving Recipes
This Homemade Green Bean Casserole takes a shortcut with canned green beans, but skips the cream of mushroom for a homemade mushroom sauce. Delicata Squash, Pancetta and Sage Stuffing is the perfect stuffing for a crowd that likes something a little more out of the box. On the other hand, if your guests are into tradition, this Simple Leek and Sage Stuffing would be the perfect addition to your Thanksgiving table.
- 2 lbs sweet potatoes, peeled and cut into 2-inch pieces
- 1 stick unsalted butter (1/2 cup)
- 1/4 cup packed brown sugar, plus more for garnish
- 1/3 cup half and half
- 1 tsp kosher salt, plus more to taste
- Flaked maldon salt to taste
- potato masher
- stock pot
- Add potatoes to a large pot. Fill with enough cold water to cover potatoes. Place potatoes on the stove and bring to a boil and then reduce to a slow bowl (medium heat) until potatoes are fork-tender, about 10 minutes.
- While potatoes cook, add butter to a small skillet. Turn the heat on medium-high, and once the butter begins to brown on the edges, swirl the pan. Keep swirling the pan until the butter becomes a deep brown and smells nutty, about 2-3 minutes. Pour into a small bowl, and make sure to get all the little brown bits (There's a lot of flavor in them!).
- Drain potatoes, and if needed, pat potatoes dry. Working in batches, run potatoes through ricer and back into pot. If you don't have a ricer, just use a potato masher.
- Once potatoes are smooth, use a potato masher to blend in brown butter, brown sugar, half and half, and salt. Season to taste with salt and pepper. Garish with a little bit of brown sugar and flaked Maldon salt.