A rich and creamy twist on a classic, this dish blends the nutty flavor of browned butter with the natural sweetness of sweet potatoes for a comforting holiday side dish.
Browned Butter Mashed Sweet Potatoes
Makes 8 to 10 Servings
Ingredients
- ¼ cup unsalted butter
- 4 pounds sweet potatoes (about 4 large potatoes), peeled and cubed
- 2 cups chicken broth
- 2 teaspoons kosher salt
- ¼ cup heavy whipping cream
- ¼ cup chopped toasted pecans
- 2 tablespoons firmly packed light brown sugar
- ½ teaspoon ground black pepper
- ½ teaspoon fresh thyme leaves
Instructions
- In a medium stockpot or Dutch oven, melt butter over medium heat. Cook, whisking frequently, until golden brown and fragrant, 7 to 10 minutes. Transfer butter to a heatproof bowl.
- In same pot, bring potatoes, broth, and salt to a boil over medium-high heat. Reduce heat, cover, and cook, stirring occasionally, until potatoes are very tender, 15 to 20 minutes.
- Add cream to potatoes, and stir, mashing potatoes, until mixture is smooth. Stir in half of browned butter. Top with remaining browned butter, toasted pecans, brown sugar, pepper, and thyme.
Do you drain the sweet potatoes before adding cream and other ingredients?