Mashed Sweet Potatoes with Maple and Brown Butter

These mashed sweet potatoes are smooth, lightly sweet and nutty from a few tablespoons of browned butter, with just enough maple syrup to round them out rather than turn them into dessert. A pinch of salt and a squeeze of orange keep the flavor bright. They are an easy make-ahead side for Thanksgiving or any cold-weather dinner.

Most of the work is done by the oven. Roasting the sweet potatoes whole, instead of boiling them, concentrates their natural sugars and keeps them from getting watery, so the mash comes out thick and silky with almost no effort.

Why roast instead of boil

Boiled sweet potatoes absorb water, which dilutes their flavor and can make the mash loose. Roasting does the opposite: moisture evaporates, the starches convert to sugars, and the flesh becomes dense and creamy. The skins also slip off easily once the potatoes have cooled for a few minutes.

If you are short on oven space on a holiday, you can roast the potatoes a day or two ahead, refrigerate the scooped flesh, and mash it with the butter and seasonings while it reheats.

Mashed Sweet Potatoes with Maple and Brown Butter

These mashed sweet potatoes are smooth, lightly sweet and nutty from a few tablespoons of browned butter, with just enough maple syrup to round them out rather than turn them into dessert. A pinch of salt and a squeeze of orange keep the flavor bright. They are an easy make-ahead side for Thanksgiving or any cold-weather dinner.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 3 lb sweet potatoes about 4 medium, scrubbed
• 4 tbsp unsalted butter
• 2 tbsp pure maple syrup plus more to taste
• 1/4 cup milk warm, or more as needed
• 1 tsp orange zest plus 1 tbsp orange juice
• 1/4 tsp ground cinnamon optional
• 1 pinch ground nutmeg
• 3/4 tsp salt plus more to taste
• black pepper to taste
• 2 tbsp toasted pecans chopped, optional, for serving

Method

 

1. Heat the oven to 400°F (200°C). Prick each sweet potato a few times with a fork and set them on a foil- or parchment-lined baking sheet.
2. Roast for 50–65 minutes, until a knife slides into the thickest part with no resistance and some syrupy juices have leaked onto the pan.
3. While the potatoes roast, melt the butter in a small light-colored saucepan over medium heat. Keep cooking, swirling the pan, until it foams, then smells nutty and the milk solids at the bottom turn golden brown, 3–5 minutes. Pour into a bowl at once so it does not burn.
4. When the potatoes are cool enough to handle, split them and scoop the flesh into a large bowl. Discard the skins.
5. Add the brown butter, maple syrup, warm milk, orange zest and juice, cinnamon, nutmeg and salt. Mash with a potato masher or beat with a hand mixer until smooth, adding a splash more milk if it seems stiff.
6. Taste and adjust the salt, maple and pepper. Spoon into a warm serving dish and top with chopped pecans if you like.

Notes

• Choose sweet potatoes of similar size so they finish roasting at the same time.
• Watch the butter closely once it starts to foam; it goes from golden to burnt in under a minute.

Getting the balance right

Sweet potatoes vary a lot in sweetness depending on variety and how long they were stored. That is why the maple syrup is kept modest here. Start with two tablespoons, taste, and add more only if the potatoes need it. Salt matters just as much: without enough, the mash tastes flat and sugary.

The orange zest is a small addition, but it gives the dish a fresh lift that keeps people going back for seconds. Lemon zest works too, or leave it out for a more classic flavor.

Making it ahead for a holiday

Spread the finished mash in a buttered baking dish, cool, cover and refrigerate for up to two days. On the day, bake it covered at 350°F (175°C) for 25–30 minutes, stirring once, until hot in the middle. Scatter the pecans on just before serving so they stay crisp.

Storing and reheating

Refrigerate leftovers in a covered container for up to 4 days. Reheat in a saucepan over low heat with a splash of milk, or in the microwave, stirring halfway. The mash also freezes well for up to 2 months.

FAQ

Are sweet potatoes and yams the same?

In most U.S. stores, orange-fleshed sweet potatoes are sometimes labeled yams, but true yams are a different, starchier tuber. Use the orange sweet potatoes for this recipe.

Can I boil them if I am short on time?

Yes. Peel, cube and simmer until tender, about 15 minutes, then drain very well and let them steam dry for a few minutes before mashing.

Can I make it in a slow cooker?

You can keep the finished mash warm in a slow cooker on low for up to 2 hours; stir occasionally and add a splash of milk if it thickens.

Ingredient swaps

• Use olive oil or a plant butter and oat milk to make it dairy-free.
• Replace the maple syrup with honey or a little brown sugar.
• Add a teaspoon of chopped fresh sage or thyme to the browned butter for a savory version.
• Swap the pecans for toasted walnuts or pumpkin seeds.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.