Creamy Brown Butter Mashed Sweet Potatoes Recipe

There are certain smells that just transport you right back to a specific time and place. For me, the scent of roasting turkey and cinnamon immediately brings me to my first Thanksgiving as a newlywed. I was so eager to impress my new family, especially my mother-in-law, a woman whose cooking was the stuff of legend. Her specialty was a sweet potato casserole so sweet it could pass for dessert, loaded with marshmallows toasted to a sugary crisp.

While I appreciated the tradition, my own tastes leaned a little more savory, a little more complex. I wanted to bring a side dish that was comforting and familiar, but with a little something extra. I decided to tackle my own version of **Mashed Sweet Potatoes**. I knew I wanted them to be creamy and rich, but I also wanted a depth of flavor that would surprise everyone at the table.

My experiment started in my own kitchen a week before the big day. I thought about the flavors I loved, the ones that felt warm and sophisticated. The idea of brown butter, with its nutty, toasted aroma, came to me first. Then, a little splash of bourbon for that oaky, caramel note. To balance all that richness, I reached for smoked paprika and a tiny pinch of cayenne. The result was magic. It was a dish that honored the classic while feeling completely new and exciting. When Thanksgiving arrived, my Mashed Sweet Potatoes were the sleeper hit of the dinner, and I’ve been making them this way ever since.

Skip to My Special Recipe!

Why This Mashed Sweet Potatoes Recipe Works

Sweet potatoes are a staple on Southern tables, especially during the holidays. For generations, they’ve been mashed, baked, and casseroled, most often leaning heavily on their sweet side with additions of brown sugar, marshmallows, and pecans. Those dishes are wonderful traditions, but this recipe offers a different, more refined perspective on this humble root vegetable.

This isn’t just another sweet side dish. This is a recipe built on layers of flavor, designed to complement a savory meal rather than compete with it. It all starts with the foundation of perfectly boiled, tender sweet potatoes, which provide a natural, earthy sweetness and a beautiful, vibrant color. But the real magic, the reason this recipe truly pops, is in the details.

The game-changer here is the brown butter. By taking a few extra minutes to toast the butter on the stove, we transform it from a simple fat into a complex, nutty, and deeply aromatic ingredient. Those little browned bits of milk solids, known as beurre noisette in French cooking, add an incredible depth that regular melted butter simply cannot match. It gives the Mashed Sweet Potatoes a sophisticated, almost gourmet quality that will have your guests asking for the secret ingredient.

To build on that complexity, a splash of bourbon adds a subtle warmth and notes of vanilla and oak, which pair beautifully with the sweet potatoes. Then, a trio of spices, smoked paprika, cinnamon, and a pinch of cayenne, creates a gentle, smoky heat that cuts through the richness of the butter and cream. It’s this perfect balance of sweet, savory, nutty, and warm that makes these the absolute best Mashed Sweet Potatoes you’ll ever make.

Ingredients for Mashed Sweet Potatoes

The beauty of this recipe is how a few carefully chosen, high-quality ingredients can create something truly special. Each component plays a specific role in building the layers of flavor that make these mashed sweet potatoes unforgettable. Here’s exactly what you’ll need.

• 3 lbs sweet potatoes, peeled and cut into 1-inch chunks
• 6 tablespoons unsalted butter
• 1/2 cup heavy cream, warmed
• 2 tablespoons pure maple syrup
• 1 tablespoon bourbon (optional)
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon
• Pinch of cayenne pepper
• 1 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• Toasted pecans, for garnish (optional)

Let’s talk about a few of these ingredients, because quality really matters here. For the sweet potatoes, look for varieties like Jewel or Garnet. They have a lovely deep orange flesh and a higher moisture content, which makes for a creamier mash.

Now, for our star ingredient, the unsalted butter. Using unsalted is key because it allows you to control the final seasoning of the dish. I recommend using a good quality European-style butter if you can find it. It has a higher butterfat content, which means it will brown more beautifully and lend an even richer flavor to your Mashed Sweet Potatoes.

When it comes to the bourbon, you don’t need to use the most expensive bottle on your shelf, but do use something you would enjoy sipping. A mid-range bourbon with notes of caramel and vanilla will complement the other ingredients perfectly. And please, use pure maple syrup, not breakfast syrup. The authentic, woody flavor of real maple is essential. Finally, make sure your paprika is smoked. It provides a savory depth that regular sweet paprika just can’t replicate.

Step-by-Step Instructions For Making Mashed Sweet Potatoes

Making these mashed sweet potatoes is a straightforward process, but paying attention to a few key techniques will guarantee a perfect result every time. We’ll walk through it step-by-step to ensure your dish is creamy, flavorful, and absolutely delicious.

Step 1: Boil the Sweet Potatoes

Start by placing your peeled and cubed sweet potatoes in a large pot or Dutch oven. Cover them with cold water by about an inch and add a generous tablespoon of salt to the water. Starting the potatoes in cold water and bringing it all to a boil together ensures they cook evenly from the outside in. Simmer them for about 15 to 20 minutes. You’ll know they’re ready when a fork slides into a chunk with absolutely no resistance. They should be very tender.

Step 2: Brown the Butter

This is the most important step for flavor! While the potatoes are boiling, melt your unsalted butter in a small, light-colored saucepan over medium heat. A light-colored pan is crucial because it allows you to see the color change. The butter will melt, then foam, then subside. Keep swirling the pan gently. Soon, you’ll see golden-brown specks forming at the bottom and smell a wonderful, nutty aroma. This takes about 5 to 7 minutes. The moment you see those specks and smell that nuttiness, pull the pan off the heat immediately to stop the cooking process. Browned butter can become burnt butter in a matter of seconds.

Step 3: Drain the Potatoes Thoroughly

Once the potatoes are fork-tender, drain them completely in a colander. Let them sit in the colander for a minute or two to allow any excess water to steam off. This is a simple but vital step to prevent watery mashed sweet potatoes. Return the dry potatoes to the hot, empty pot you cooked them in.

Step 4: Mash the Potatoes

Using a handheld potato masher, mash the sweet potatoes to your desired consistency. I prefer a slightly rustic texture with a few small lumps, but if you like them perfectly smooth, you can pass them through a potato ricer. A word of caution: never use a food processor or blender. The high speed will overwork the starches and turn your beautiful potatoes into a gummy, gluey mess.

Step 5 & 6: Combine the Ingredients

Now it’s time to bring all those amazing flavors together. Pour the browned butter, making sure to scrape in all those toasted bits from the bottom of the pan, directly over the mashed potatoes. Add the warmed heavy cream, maple syrup, bourbon, smoked paprika, cinnamon, cayenne, salt, and pepper. Using a rubber spatula, gently fold everything together until it’s just combined. Be careful not to stir too vigorously. Overmixing can make the potatoes starchy.

Step 7: Taste and Serve

This is the final and most delicious step. Give your mashed sweet potatoes a taste and adjust the seasoning as needed. They might need another pinch of salt or a little more black pepper. Once they taste perfect, transfer them to a warm serving bowl. Garnish with some toasted pecans for a lovely crunch, and serve them hot.

How To Serve Mashed Sweet Potatoes

These mashed sweet potatoes are so versatile they can find a home on your table for just about any occasion, from a festive Thanksgiving feast to a simple weeknight dinner. Their unique savory-sweet profile allows them to pair beautifully with a wide variety of main courses, making them a true workhorse in your recipe collection.

For a traditional holiday meal, they are the perfect companion to a roasted turkey or a glazed ham. The smoky, nutty notes in the potatoes complement the rich flavors of the meat, and their creamy texture is a wonderful contrast to a crispy turkey skin or the crust on a baked ham. They also sit wonderfully next to other classic sides like green bean casserole, cornbread dressing, and cranberry sauce.

Beyond the holidays, think of these mashed sweet potatoes as an elegant alternative to regular mashed potatoes. Here are a few of my favorite ways to serve them:

• As a bed for savory meats. Spoon a generous amount onto a plate and top it with slow-braised short ribs, pulled pork, or pan-seared duck breast. The creamy potatoes will soak up all the delicious juices.
• With roasted chicken. A simple roasted chicken dinner feels instantly elevated when served with a side of these flavorful sweet potatoes.
• Alongside pork chops. Pan-seared or grilled pork chops are a fantastic match. I especially love them with a thick-cut pork chop that has an apple or mustard glaze.
• Topped with creative garnishes. While toasted pecans are a classic, try topping them with crispy fried sage leaves, a sprinkle of crumbled bacon, or even some tangy goat cheese for a different twist.

Don’t be afraid to think outside the box. The wonderful balance of flavors in this dish makes it a welcome addition to so many meals. It brings a touch of warmth, comfort, and sophistication to whatever you choose to serve it with.

How To Store & Reuse Mashed Sweet Potatoes Leftovers

One of the best parts about making a big batch of mashed sweet potatoes is having leftovers. They store beautifully and can be repurposed into some truly delicious second-act meals. With the proper storage and reheating techniques, you can enjoy them for days after you first make them.

First things first, let’s talk about storage. Once the mashed sweet potatoes have cooled completely to room temperature, transfer them to an airtight container. They will keep well in the refrigerator for up to four days. I don’t generally recommend freezing them, as the dairy can sometimes separate upon thawing, which can affect the creamy texture. If you must freeze them, know that you may need to add a bit more cream or butter when reheating to bring them back to life.

When you’re ready to enjoy your leftovers, you have a few great options for reheating. Here are my go-to methods:

• Stovetop Method: This is my preferred way. Place the leftover potatoes in a saucepan over low heat. Add a splash of heavy cream or milk and a small pat of butter to help restore their moisture and creaminess. Stir gently and frequently until they are heated through.
• Microwave Method: For a quick fix, you can use the microwave. Place the potatoes in a microwave-safe bowl, add a splash of cream or milk, and cover the bowl. Heat in 30-second intervals, stirring in between, until hot.
• Oven Method: If you have a larger amount to reheat, the oven works well. Place the potatoes in an oven-safe baking dish, dot the top with a few pats of butter, and bake at 350°F for about 15-20 minutes, or until warmed through.

As for reusing leftovers, you can get creative! Form the cold potatoes into small patties, lightly dust them with flour, and pan-fry them in a little butter until golden brown on both sides for delicious sweet potato cakes. You can even thin them out with some chicken or vegetable broth to create the base for a quick and flavorful sweet potato soup.

Substitutions & Variations For Mashed Sweet Potatoes

This recipe is absolutely delicious as is, but it also serves as a fantastic canvas for your own creativity. Whether you need to accommodate a dietary restriction or just want to experiment with different flavor profiles, there are plenty of easy swaps and additions you can make. The core technique of browning the butter and gently mashing the potatoes remains the same, providing a solid foundation for your culinary adventures.

Making this dish fit different dietary needs is quite simple. If you need a dairy-free version, you can achieve a wonderful creaminess using full-fat canned coconut milk in place of the heavy cream and a high-quality vegan butter substitute for the brown butter. The coconut will add a subtle flavor that pairs beautifully with the sweet potato. For a non-alcoholic version, you can simply omit the bourbon or replace it with a tablespoon of fresh orange juice to add a bit of bright acidity.

If you’re looking to play with the flavors, the possibilities are nearly endless. Here are some of my favorite variations:

• Herbal Infusion: Add a sprig of fresh rosemary or a few sprigs of thyme to the butter as it browns. The herbs will infuse the butter with their aromatic oils. Just be sure to remove the sprigs before adding the butter to the potatoes.
• Roasted Garlic: For a deeper, savory flavor, roast a whole head of garlic until soft and caramelized. Squeeze the cloves out of their skins and mash them right along with the sweet potatoes.
• Different Spirits: If you enjoy the boozy note but want to try something different, spiced rum or a nice brandy would be excellent substitutes for the bourbon.
• Spice It Up: Feel free to adjust the spice blend. A pinch of nutmeg or allspice can enhance the warming holiday notes, while a bit of chipotle powder instead of cayenne can add a smokier heat.

Don’t hesitate to make this recipe your own. These mashed sweet potatoes are meant to be enjoyed, so have fun in the kitchen and tailor them to your family’s tastes. It’s all about finding that perfect combination that makes you happy.

5 FAQs About Mashed Sweet Potatoes

Here are some straightforward answers to the most common questions I receive about this mashed sweet potatoes recipe.

Can I make these mashed sweet potatoes ahead of time?

Absolutely! This is one of the reasons this recipe is so perfect for holidays or entertaining. You can prepare the entire dish one to two days in advance. Simply follow all the steps, let the potatoes cool completely, then transfer them to an airtight container and store them in the refrigerator. When you are ready to serve, you can reheat them gently on the stovetop over low heat, adding a splash of heavy cream or milk to loosen them up and restore their creamy texture. You may need to add a bit more liquid than you think, as they will have thickened in the fridge.

If you need to keep them warm for a party, your slow cooker is your best friend. After reheating them on the stove, transfer the mashed sweet potatoes to a slow cooker set to the “warm” setting. This will keep them at the perfect serving temperature for a few hours without drying them out. Just give them a good stir every so often to keep them from sticking to the sides. This make-ahead convenience is a true lifesaver when you’re juggling multiple dishes for a big meal.

Why are my mashed sweet potatoes gummy?

The dreaded gummy texture is the most common pitfall when making any kind of mashed potato, and it all comes down to science, specifically, the starch in the potatoes. When potatoes are cooked, the starch granules swell with water. If you are too rough with them after they’re cooked, these swollen granules can burst, releasing an excess of sticky starch. This is what creates that unpleasant, glue-like consistency. The biggest culprits for this are high-speed appliances like food processors and blenders.

To avoid gummy mashed sweet potatoes, always treat them gently. The best tools for the job are a simple handheld potato masher, which gives you great control and a lovely, slightly rustic texture, or a potato ricer. A ricer works by pushing the cooked potato through small holes, creating fine, fluffy strands without rupturing the starch cells. It’s the secret to incredibly smooth potatoes. Also, be sure not to overmix the potatoes once you add the liquid ingredients. Fold them in gently with a spatula just until everything is combined.

What’s the best way to get smooth mashed sweet potatoes?

If your goal is a silky, lump-free mash, a few key techniques will get you there. First, make sure you cook the sweet potatoes until they are completely and utterly tender. They should offer no resistance when pierced with a fork. Under-cooked potatoes will always result in lumpy mash. Second, as mentioned above, a potato ricer is your absolute best tool. Ricing the hot, drained potatoes creates a perfectly smooth, light, and fluffy base before you add any of the other ingredients.

Another important tip is to always warm your liquid ingredients, in this case, the heavy cream, before adding them to the potatoes. Adding cold liquid will cause the potatoes to cool down and seize up, making it harder to incorporate everything smoothly. Pouring in the warmed cream and melted brown butter ensures everything blends together seamlessly for a luxuriously smooth final product. It’s an extra step that makes a world of difference in the final texture.

Are mashed sweet potatoes healthy?

Sweet potatoes themselves are nutritional powerhouses. They are packed with vitamins, particularly vitamin A in the form of beta-carotene, as well as vitamin C, manganese, and fiber. They are a wonderful and healthy complex carbohydrate. However, this specific recipe is designed as a rich and indulgent side dish, perfect for holidays and special occasions. The addition of a generous amount of butter, heavy cream, and maple syrup certainly moves it into the “special treat” category.

While I wouldn’t classify this as a health food, you can feel good about the wholesome base of the dish. Compared to a classic marshmallow-topped sweet potato casserole, this recipe has significantly less sugar. It celebrates the natural flavor of the sweet potato rather than masking it. You can certainly make adjustments to lighten it up, such as reducing the butter or using milk instead of cream, but for a truly celebratory meal, I believe in enjoying this decadent version as written.

Can I use canned sweet potatoes for this mashed sweet potatoes recipe?

While it might seem like a convenient shortcut, I strongly advise against using canned sweet potatoes for this particular recipe. Canned sweet potatoes, often labeled as “yams,” are typically packed in a heavy, sugary syrup. This not only makes them incredibly sweet from the start, which would throw off the savory-sweet balance of this recipe, but it also fundamentally changes their texture. They are often much softer and waterlogged than freshly cooked potatoes.

Starting with fresh sweet potatoes is essential for achieving the best flavor and texture. It allows you to control the sweetness, the seasoning, and the final consistency of your dish. The process of peeling, chopping, and boiling the potatoes is a small investment of time that pays off immensely in the final result. You will be rewarded with a much more flavorful, nuanced, and perfectly textured dish that simply cannot be replicated with a canned product.

Try These Recipes Next

If you loved the warm, comforting flavors in these mashed sweet potatoes, I know you’ll enjoy some of my other favorite sweet potato recipes.

• Sweet Potato Casserole with Pecan Streusel: A more traditional take, this casserole features a creamy sweet potato filling topped with a crunchy, buttery pecan streusel. It’s a holiday classic for a reason!
• Easy Sweet Potato Pie: The quintessential Southern dessert. My recipe is simple, perfectly spiced, and has a silky-smooth filling that will be the star of your dessert table.
• Brown Butter Sweet Potato Pie: If you loved the brown butter in this recipe, you have to try it in a pie. It adds an incredible depth and nutty flavor to the classic sweet potato pie.

Give them a try and let me know what you think!