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.
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. Pierce sweet potatoes all over with a fork and place on a foil-lined baking sheet.
- Bake 45 minutes to 1 1/4 hours, turning once halfway, until completely soft when pressed.
- When potatoes have 10-15 minutes left, melt butter in a light-colored skillet over medium heat.
- Cook butter 3-4 minutes after foaming subsides, swirling frequently, until golden brown and nutty smelling. Pour into a bowl immediately.
- Scoop flesh from baked potatoes and discard skins.
- Add potato flesh to food processor and pulse 10 seconds until smooth.
- Add brown butter, 1 cup heated cream, and sugar or maple syrup if using. Process 5-10 seconds until very smooth.
- Add more cream gradually to reach desired consistency.
- Season with salt and pepper to taste and serve warm.
Notes
Watch brown butter closely as it can burn quickly. Adjust sweetener based on natural sweetness of potatoes.
Did you make this recipe?Let me know how you liked it below!