Best Brown Butter Sweet Potato Mash Recipes

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MASHED SWEET POTATOES



Mashed Sweet Potatoes image

Simple mashed sweet potatoes flavored with maple syrup and butter.

Provided by RAINSPIRIT

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 55m

Yield 6

Number Of Ingredients 4

6 sweet potatoes, peeled and cubed
¾ cup milk
½ cup butter
¾ cup maple syrup

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.
  • With an electric mixer on low, blend potatoes, slowly adding milk, about 1/2 a cup at a time. Use more or less to achieve desired texture. Add butter and maple syrup to taste. Blend until smooth. Serve warm.

Nutrition Facts : Calories 352.5 calories, Carbohydrate 50.9 g, Cholesterol 43.1 mg, Fat 16.2 g, Fiber 3.3 g, Protein 2.9 g, SaturatedFat 10.2 g, Sodium 160.1 mg, Sugar 32.3 g

CLASSIC CANDIED SWEET POTATOES



Classic Candied Sweet Potatoes image

This is the classic sweet potato recipe that my grandmother serves each year for Thanksgiving and Christmas. It's very simple, yet each time I make it people rave and ask for the recipe. Embarrassingly simple & quite delicious!

Provided by MICHELLERENE

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h50m

Yield 8

Number Of Ingredients 5

6 yellow-fleshed sweet potatoes
½ cup butter
1 cup packed brown sugar
½ cup water
1 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place whole sweet potatoes in a steamer over a couple of inches of boiling water, and cover. Cook until tender, about 30 minutes. Drain and cool.
  • Peel, and slice sweet potatoes lengthwise into 1/2 inch slices. Place in a 9x13 inch baking dish.
  • In a small saucepan over medium heat, melt butter, brown sugar, water and salt. When the sauce is bubbly and sugar is dissolved, pour over potatoes.
  • Bake in preheated oven for 1 hour, occasionally basting the sweet potatoes with the brown sugar sauce.

Nutrition Facts : Calories 294 calories, Carbohydrate 47.2 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 3.2 g, Protein 2.1 g, SaturatedFat 7.3 g, Sodium 415.2 mg, Sugar 33 g

SWEET POTATOES WITH BOURBON AND BROWN SUGAR



Sweet Potatoes With Bourbon and Brown Sugar image

These silky mashed sweet potatoes are spiced with cloves, nutmeg and a little black pepper, brightened with lemon zest, and spiked with bourbon (or orange juice, if you'd prefer). Puréeing them in a food processor yields the smoothest, airiest texture, but for something a little more rustic, you could mash them by hand. Whichever you choose, these reheat well, either in a microwave or in a pot over low heat.

Provided by Melissa Clark

Categories     dinner, casseroles, vegetables, side dish

Time 4h

Yield 10 to 12 servings

Number Of Ingredients 9

3 1/2 pounds sweet potatoes, pricked with a fork (10 to 12 sweet potatoes)
6 tablespoons unsalted butter
3 to 4 tablespoons dark brown sugar, or to taste
1 1/2 tablespoons bourbon or orange juice
3/4 teaspoon grated lemon zest
3/4 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon black pepper
Large pinch of ground cloves

Steps:

  • Heat oven to 350 degrees. Wrap potatoes in foil, place on a rimmed baking sheet, and bake until tender, about 1 hour. Let rest until cool enough to handle but still warm, then remove the foil and peel off the skins.
  • Add sweet potatoes to a food processor, along with butter, brown sugar, bourbon or juice, lemon zest, salt, nutmeg, pepper and cloves. Purée until smooth. (Or, for a chunkier texture, mash them by hand.) Taste and add salt, sugar or both if you like. Serve while still warm or reheat before serving.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 2 grams, Carbohydrate 30 grams, Fat 6 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 192 milligrams, Sugar 8 grams, TransFat 0 grams

MASHED SWEET POTATOES WITH MAPLE AND BROWN BUTTER



Mashed Sweet Potatoes With Maple and Brown Butter image

This recipe is a grown-up take on sweet potatoes with brown sugar and marshmallows. A generous swirl of browned butter and maple syrup give the potatoes an earthy sweetness and great depth of flavor, while salted, toasted pecans sprinkled on top add a savory crunch. To save time on Thanksgiving, toast the pecans and make the brown butter up to a day in advance. Simply store the pecans in an airtight container, and the brown butter in the refrigerator. (Gently melt the butter in the microwave before using.)

Provided by Lidey Heuck

Categories     dinner, vegetables, side dish

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 7

4 pounds sweet potatoes, peeled and cut into 1-inch cubes
3/4 cup raw pecans (optional)
2 teaspoons kosher salt, plus more to taste
10 tablespoons unsalted butter (1¼ sticks)
1/2 cup whole milk
3 tablespoons maple syrup, plus more to taste
1/2 teaspoon black pepper, plus more to taste

Steps:

  • Bring a large pot of water to a boil. Add the sweet potatoes and cook, uncovered, stirring occasionally, for about 15 to 20 minutes, until very tender when pierced with a fork.
  • Meanwhile, toast the pecans (optional): Place the pecans in a medium sauté pan. Cook over medium-low heat, tossing often, for 3 to 5 minutes, until lightly toasted. Transfer to a cutting board, and roughly chop. Sprinkle generously with salt, and set aside. Wipe out the pan with a paper towel.
  • In the same pan, melt the butter over medium heat. Cook, watching carefully and stirring occasionally with a silicone spatula, until brown bits appear and the butter gives off a nutty aroma, about 3 minutes. Remove from the heat immediately. Carefully pour the melted butter into a small heatproof bowl, scraping the pan with a spatula to get all of the brown bits. Set aside.
  • Drain the cooked potatoes, and add them to the bowl of a stand mixer fitted with the paddle attachment. Add the milk, 3 tablespoons maple syrup, 2 teaspoons salt and pepper and mix on medium-low speed until the potatoes are creamy and smooth. Add the reserved brown butter and mix until just incorporated.
  • Transfer the potatoes to a shallow serving bowl, sprinkle with the reserved pecans, and drizzle with maple syrup. Serve warm. (The potatoes may be kept warm, covered, in a low oven for up to 30 minutes. Add the pecans just before serving.)

BROWN BUTTER SWEET POTATO MASH



Brown Butter Sweet Potato Mash image

Provided by Food Network Kitchen

Categories     side-dish

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Pierce 4 sweet potatoes with a fork. Microwave until softened, 12 minutes. Melt 3 tablespoons butter in a saucepan over medium heat and cook until brown flecks appear. Add 3/4 cup milk, 1/2 teaspoon kosher salt and 1/4 teaspoon vanilla; heat until warm but not boiling. Peel the potatoes and puree in a food processor with the warm milk, adding up to 1/4 cup more milk if needed. Top with lemon zest.

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