This post may contain affiliate links. Read our disclosure policy.
These brown butter mashed sweet potatoes are here to steal the side dish spotlight. With rich, nutty browned butter and a creamy, whipped texture, they’re a dreamy addition to any dinner spread or holiday menu.
Love mashed potatoes? Try Boursin mashed potatoes or crock pot mashed potatoes next.
Table of Contents
While mashed potatoes get all the love, this recipe proves that sweet potatoes deserve just as much (maybe more!) love.
Just like in sweet potato casserole with streusel topping, the browned butter brings out a subtle caramelized flavor that’s rich and addictive. Add a few crispy sage leaves, and suddenly, you’ve got a dish fancy enough for holiday dinners but simple enough for a cozy weeknight meal.
If you’ve been the type to save sweet potatoes only for Thanksgiving, these might change your mind. While I love them as a Thanksgiving side dish, they’re easy enough to eat on a weeknight with honey glazed salmon or baked chicken breast.
Love sweet potatoes? Try savory sweet potato casserole or hasselback sweet potatoes next.
Ingredients You Need
Here are the simple ingredients you need to make these mashed sweet potatoes with brown butter. Skip to the recipe card for exact measurements.
- Sweet Potatoes: Yukon golds work well for creamy texture, but any variety will do. They bring a natural sweetness to the dish.
- Salted Butter: Using salted butter for the brown butter gives it a savory, caramelized flavor.
- Chicken Broth: Adds extra moisture without diluting the flavor.
- Sage Leaves: Optional, but recommended for added aromatic flavor. They also create a lovely garnish.
- Kosher Salt and Pepper: Season to taste for the best balance of sweet and savory.
Need another Thanksgiving side dish? Try acorn squash casserole, cottage cheese dinner rolls, or pumpkin and feta salad next.
Optional Additions
The brown butter makes them slightly sweet and nutty, but you can go sweet or savory with the add-ins.
- Sweet: mix in a bit of brown sugar, maple, syrup, cinnamon, or pumpkin pie spice.
- Savory: add a clove of garlic, cook the potatoes with fresh rosemary, or mix in sour cream or parmesan cheese.
How to Make Brown Butter Mashed Sweet Potatoes
Here are the simple steps, with photos, to make this mashed sweet potato recipe. Skip to the recipe card for the printable version.
Step 1. Cook the Sweet Potatoes. Boil the sweet potatoes until fork tender, drain, then mash with a rice masher, potato masher, or immersion blender.
Step 2. Brown the Butter. Melt the butter over medium heat. Continue to swirl and cook for 4-5 minutes until brown bits form on the bottom and it smells nutty.
Step 3. Mix and Serve. Mix in the brown butter, chicken broth, salt, and pepper until combined. Serve warm with more brown butter on top and optional crispy sage leaves.
How Long to Boil Potatoes for Mashing
When they’re cut into small, 2-inch chunks, sweet potatoes take about 10 minutes to cook until fork-tender. Older sweet potatoes may take a little extra time to cook.
Always go by their texture rather than the cook time. They should easily pierce with a fork when they’re done and ready to mash.
How to Mash Sweet Potatoes
There are a few options when it comes to mashing potatoes, and they all depend on your texture preference.
Potato Ricer: Press the warm cooked sweet potatoes through a ricer for really smooth potatoes.
Food processor or immersion blender: both are great options and will give you the most smooth mashed sweet potatoes.
Potato masher: these are the hand mashers you typically think of, and will yield more of a rustic (chunky) texture.
Handheld mixer: this works to get them mostly smooth!
Recipe FAQs
Mashed potatoes are best served warm the day you make them, but you can make them a couple hours in advance and keep them warm.
Transfer them to the slow cooker or oven-safe dish and add a few pats of butter and a drizzle of heavy cream on top. Cover and keep on warm or place in the oven at 200°F for up to 3 hours. Stir and serve as directed.
Yes, you can make these mashed sweet potatoes dairy-free but you won’t be able to brown the butter. Just melt plant-based butter and stir it in as directed.
Storage and Make-Ahead Tips
To store: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a saucepan, stirring occasionally, and add broth if needed.
To freeze: Freeze mashed sweet potatoes in portions for up to 2 months. Thaw in the fridge overnight, then reheat over low heat, stirring in extra cream or broth as needed.
To keep Warm: Use a slow cooker on “Warm” or place in the oven at 200°F. Top with a few pats of butter and some cream to keep the soft and moist. Stir and serve as directed.
Looking for more? Subscribe to my newsletter and follow along on Instagram or TikTok.
Brown Butter Mashed Sweet Potatoes
Save this Recipe!
Ingredients
- 4 lbs sweet potatoes peeled and diced into 2-inch cubes
- 3/4 cup salted butter cubed
- 1/4 cup vegetable broth or chicken broth
- 8-10 sage leaves optional
- Kosher salt and pepper to taste
Instructions
- Add the sweet potatoes to a large pot and cover with water 1 inch above the potatoes. Season liberally with kosher salt and bring it to a boil over high high. Reduce to medium-low and simmer until the sweet potatoes are fork tender, 9-11 minutes.4 lbs sweet potatoes, Kosher salt and pepper
- While they’re cooking, brown the butter. Melt the cubed butter in a medium saucepan over medium heat. Continue to cook for 4-5 minutes, until the butter froth, bubbles, and then small bits on the bottom start to brown and it has a nutty smell. In the last 1-2 minutes, add the sage leaves to fry them slightly. Remove them to a paper towel then remove the brown butter from the heat. Transfer the brown butter to another bowl if it’s starting to brown too much.3/4 cup salted butter, 8-10 sage leaves
- When the potatoes are done, drain them then place them back in the same pot and cook on very low cook for a minute, shaking the pot of potatoes to dry them out slightly.
- Press the cooked potatoes through a potato ricer or mash with a potato masher. Alternately, blend the sweet potatoes in a food processor or use an immersion blender for really smooth potatoes.
- Pour the broth and 3/4 of the brown butter over the sweet potatoes, leaving some to top the potatoes when you serve. Season well with salt and pepper then stir to combine until it’s smooth and creamy. Taste and add more salt and pepper as needed.1/4 cup vegetable broth
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
