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Mashed Sweet Potatoes with Maple and Brown Butter

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
Cook Time 1 hour
Total Time 1 hour 10 minutes
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.