Browned Butter Mashed Sweet Potatoes
Browned Butter Mashed Sweet Potatoes are absolutely decadent. The browned butter adds a toffee-like richness. Pure maple syrup (please don’t use the fake stuff) enhances the sweetness without making it cloyingly sweet. They are pretty quick and easy to make too. An added bonus- they are gluten free, allergy friendly, paleo and aip too!
I especially like these Browned Butter Mashed Sweet Potatoes for Thanksgiving. They don’t need to go in the oven, so it saves precious space for other dishes. The fresh sage in the browned butter goes perfectly with Traditional Gluten Free Stuffing, Boneless Thanksgiving Turkey and Mom’s Broccoli Cheese Casserole. Throw in a Spiced Pumpkin Cheesecake and Ginger Apple Pie for dessert and you will have one amazing holiday meal!
Stovetop Preparation
Start by melting the butter in a sauce pan over low heat. Once it begins to bubble, add the sage leaves. Scrape the bottom of the pan with a spoon or heat resistant spatula frequently to prevent sticking or burning. When you see that little light brown bits are starting to bubble to the top and it smells nutty like toffee, it is done. Oh my goodness, how I LOVE that toffee smell…. so yummy! At this point, remove the sage leaves and let them drain on paper towels. Turn the heat off and set the butter aside. As the bubbles settle down, the browned butter will reveal itself. Does that look dark and decadent or what?!?!?
Sweet Potatoes
While the butter is browning, scrub, peel and chop the sweet potatoes into chunks of similar size. Place in a large pot of water and bring to a boil. Let cook until fork tender then carefully drain the water. Add the browned butter and remaining seasonings to the sweet potatoes. Using a hand or stand mixer, beat until smooth and all ingredients are well combined. Transfer to a serving dish and garnish with the reserved cooked sage leaves or fresh sage if you prefer.
Browned Butter Mashed Sweet Potatoes
Click Stars to Rate Recipe:Ingredients
- 4 large Sweet potatoes
- 1 stick butter
- 4 large fresh sage leaves
- ¼ cup real maple syrup (more if you like it sweeter)
- 1 tsp ground cumin (omit if on aip diet)
- 1 tsp Salt
- ¼ tsp fresh ground pepper
Instructions
For the Browned Butter:
- In a small saucepan over low heat, melt butter. Let it come to a low boil and add sage leaves. Continue to let butter cook at a low boil. Scrape the bottom from time to time to make sure that nothing is sticking to the bottom and burning.
- When you see that little light brown bits are starting to bubble to the top and it smells nutty like toffee, it is done. Remove the sage leaves and let them drain on paper towels. Turn the heat off and set the butter aside.
- Once the foam/bubbles settle down, the browned butter looks… well, browned!
For the Sweet Potatoes:
- While the butter is cooking, peel and cut sweet potatoes into large chunks. Boil in a large pot of water until fork tender.
- Drain the water from the sweet potatoes and add browned butter and remaining ingredients. Using a hand mixer, whip until all of the ingredients are combined.
- Pour sweet potatoes into a serving bowl and garnish with the cooked sage leaves (or fresh if you prefer).
