Browned Butter Mashed Sweet Potatoes Recipe (One Pot, 20 Minutes, 4 Ingredients) by Donna John
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Sweet potatoes are often thought of as a holiday food. Who doesn't love a good sweet potato casserole? But sweet potatoes are loaded with nutrition, and can be part of a healthy diet year-round. This browned butter mashed sweet potatoes recipe is elevated a bit with the addition of a simple browned butter. The sweet and creamy potatoes will give that Monday dinner a holiday feel in about 20 minutes.
Browned butter is simple to make and adds a nutty, toasted flavor to foods. Browned butter is simply butter that's cooked until golden. As it cooks, the water in the butter evaporates and the milk solids caramelize.
You only need four simple ingredients for this side dish recipe. Here is your short shopping list: fresh sweet potatoes (check out the health benefits of sweet potatoes), brown sugar, milk (whatever kind you like) and butter.
These creamy, buttery sweet potatoes are the perfect side dish with beef, chicken, pork, lamb or seafood. I served mine with country fried pork chops and garlicy roasted green beans.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 3 to 4
Ingredients
- 2 medium sweet potatoes, peeled and cut into chunks
- 2 teaspoons brown sugar
- 2 tablespoons milk
- 3 tablespoons butter
Here's how to make it:
- In a saucepot, boil the sweet potatoes in salted water until tender, about 10 minutes. Drain and set aside. (I used a mesh strainer to drain the potatoes.)
- In the same saucepot over medium-high heat, add the butter. Cook, stirring, until brown flecks begin to form, about 2 to 3 minutes. (Do not walk away! The butter can burn quickly.)
- Put the sweet potatoes back into the pot. Add the milk and brown sugar. (Adjust the amount of sugar to reach desired sweetness. If you like creamier potatoes, add more milk.)
- Mash the sweet potatoes. (I used a potato masher.) Season with salt and pepper, to taste.
- Serve. Store any leftover potatoes in an airtight container in the fridge and reheat in the microwave. This recipe can easily be doubled.
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