Mashed Sweet Potatoes with Maple Brown Butter
Servings 4
Equipment
- Large pot
- Small Saucepan
Ingredients
- 2 lbs. sweet potatoes peeled and cut into 1-inch cubes
- 5 tbsp unsalted butter
- ¼ cup whole milk warmed
- 1½ tbsp real maple syrup to taste
- Sea salt and freshly cracked black pepper to taste
- ¼ cup raw pecans toasted and chopped (optional)
Instructions
- Add the sweet potatoes to a large pot of well-salted water, and bring to a boil over medium-high heat. Cook, uncovered, stirring occasionally, for about 10 to 15 minutes, until very tender when pierced with a fork.
- Meanwhile, melt the butter over medium heat. Cook, watching carefully and stirring occasionally, 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. Add the warm milk, maple syrup, sea salt, and freshly cracked black 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 and sprinkle with the toasted pecans, if desired. Serve immediately. Enjoy.