These Ultra-Savory Whipped Sweet Potatoes Taste Like Drifting on a Cloud ☁️😍
I’ve never understood why so many mashed sweet potato recipes use maple syrup and brown sugar to season something that’s already sweet. I’ve always found that sweet potatoes love a dash of something salty. 🤌🏼
Instead of doubling down on sweetness like all those other recipes, we’re going savory by whipping the potatoes with browned butter! The nuttiness complements the sweet potato’s natural flavor and adds a caramelized toasty note for balance. Infusing the butter with garlic and thyme sprigs adds another savory layer. Now we’re talking. 🤤
But the savoriness isn’t the only thing that makes this dish stand out—the texture is incredible, too! Unlike a classic mashed sweet potato with lots of rustic chunks, these are whipped in a food processor until light and fluffy. They’re guaranteed to be the creamiest mashed sweet potatoes you’ll ever eat.
And if that wasn’t enough, serving them with a showering of buttery, crispy garlic chips takes it completely over the top. The golden flecks of garlic double down on savory flavor and add a light crunch to balance all the creaminess.
It ends up being the kind of impressive side dish you’d expect from a restaurant, but it’s SO simple to pull off at home. Make it with any weeknight meal or Sunday supper, or for special holiday dinners like Christmas and Thanksgiving. Just be warned: they may steal the show! 🤩
Maximum Flavor, Minimal Effort
3 foolproof secrets to low-fuss, flavor-packed dinners, learned from years working in restaurants.
Boiling Sweet Potatoes Creates the Creamiest Mash
Boiling is my favorite way to cook sweet potatoes for mashing or whipping. It’s faster than roasting, and after testing both methods side by side, I’ve found it turns out just as creamy. (Bonus: no oven space needed! 🙌🏼)
If you’re worried that boiling will make your sweet potatoes watery or soggy, 2 simple tricks help prevent this:
- Peel and dice the potatoes into 2-inch chunks. Smaller-sized pieces cook faster and more evenly.
- Don’t try to speed up the process with hot water—always use cold! Starting cool lets the heat build gradually, so the potatoes cook through without getting mushy around the edges.
🧂Season from the inside out! Add about 1 tablespoon of kosher salt per pound of sweet potatoes to the pot of water before boiling. It brings out their natural flavor and sets you up for a well-seasoned mash.
Essential Equipment for Creamy Sweet Potatoes
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Buy Now → Make the Garlic and Thyme-Infused Browned Butter
Browning butter is one of those fancy-feeling methods that’s actually very simple. It happens quickly, but remember, you’re in control!
👩🏻🍳It’s essential to slice the garlic very thin. These paper-thin shavings turn golden and crisp just as the butter finishes browning, without burning. A mandolin works best here—just go slow and steady!
Whip the Sweet Potatoes and Brown Butter in the Food Processor
Here’s where all the savory flavors come together into the creamiest, dreamiest mash! 😍
If you’ve ever been told you have to use a potato ricer to avoid gluey mashed potatoes, good news: that rule doesn’t apply here. Sweet potatoes are less starchy than regular potatoes, so you can use a food processor to whip them until creamy without worrying they’ll turn gummy.
🍠 Don’t have a food processor? Simply mash by hand! Your brown butter sweet potatoes will have a more rustic texture, but all the rich, savory flavor still shines.
I can’t wait for you to try these Savory Whipped Sweet Potatoes! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
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Brown Butter Whipped Sweet Potatoes with Crispy Garlic and Fresh Thyme
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: serves 6-8 1x
- Category: Side Dish Recipes, Thanksgiving Recipes, Christmas Recipes
- Method: Boiling, Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Brown Butter Whipped Sweet Potatoes are a delightfully savory, extra creamy twist on classic mashed sweet potatoes.
Rich browned butter infused with garlic and fresh thyme adds a nutty, aromatic savoriness without competing with the natural sweetness of the potatoes. Then whip everything in a food processor until silky-smooth and light as air—without any of the chunkiness of a traditional mash.
Finish with a sprinkling of brown butter-toasted garlic chips, and it’s the ultimate side dish for holiday dinners, Sunday supper, weeknights, and more!
Ingredients
- 3 pounds sweet potatoes, peeled and roughly diced into 2-inch pieces
- kosher salt and ground black pepper
- ¾ cup (1 ½ sticks) cold unsalted butter
- 8 cloves garlic, very thinly sliced (I carefully use a mandoline)
- 4 sprigs fresh thyme
- ½ cup milk, half and half, or heavy cream (use whatever you love!)
- ¼ teaspoon freshly grated nutmeg
Instructions
- Prep: Before you begin, set up a fine-mesh sieve over a heatproof bowl or 2-cup liquid measuring cup. This makes it easy to strain the brown butter quickly without burning the garlic or butter later.
- Boil the sweet potatoes: Place the diced sweet potatoes in a large Dutch oven and add enough cold water to cover the potatoes by 2 inches. Season generously with 3 tablespoons kosher salt. Bring the pot to a boil over medium-high heat, then reduce to a lively simmer. Cook for 15-20 minutes, or until the sweet potatoes are very fork-tender. Drain well and set aside.
- Meanwhile, prepare the crispy garlic brown butter: Add the butter to a saucepan over medium heat. Once melted, stir in the sliced garlic and thyme sprigs. Cook, stirring often, 3-5 minutes. When the butter begins to foam, reduce the heat to medium-low. Continue to cook just until the garlic turns light golden and the butter is browned. (They’ll be ready around the same time, but both go from toasty to burnt quickly – it’s better to pull them early than late!) Immediately pour the mixture through the prepared sieve, catching the crispy garlic and thyme. Reserve 2-3 tablespoons of the browned butter for serving. Set aside.
- Whip the sweet potatoes with browned butter and milk: Add the boiled sweet potatoes to a food processor. With the machine running, slowly stream in the browned butter (except the reserved portion) and milk, alternating as you go, until smooth and creamy. You may not need all the milk – stop when you reach your desired consistency. Season with nutmeg, kosher salt, and ground black pepper to taste.
- Serve: Transfer the brown butter whipped sweet potatoes to a serving dish or bowl. Drizzle with the reserved brown butter, then sprinkle the crispy garlic chips and toasted thyme over top. Serve immediately and enjoy!
Notes
- Storage and Reheating: Leftover whipped sweet potatoes, will keep, stored in an airtight container in the refrigerator for up to 4-5 days. Reheat in the microwave until warmed through.
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