Best Brown Butter Sweet Potato Mash Recipes
BROWN BUTTER SWEET POTATO MASH
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.
MASHED SWEET POTATOES
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
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
MASHED SWEET POTATOES WITH MAPLE AND BROWN BUTTER
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
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.)
SWEET POTATO MASH
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Pierce 4 sweet potatoes with a fork; microwave 8 minutes. Scoop the flesh into a bowl, then mash. Brown 3 tablespoons butter in a skillet, then add 8 sage leaves and fry until crisp; transfer to a plate. Cook 4 chopped scallions with salt and pepper in the browned butter. Drizzle over the sweet potatoes; top with the sage.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
