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
Scale
- 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.