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Brown Butter Sweet Potato Magic
Nothing transforms ordinary sweet potatoes quite like brown butter. The moment that butter turns golden and nutty it creates pure magic with these creamy whipped potatoes. I love watching guests take their first bite the flavors are unexpected and absolutely delightful. This has become my most requested holiday side dish.
Not Your Average Sweet Potatoes
After years of overly sweet potato dishes I wanted something different. This version lets those beautiful roasted potatoes shine while the brown butter adds this incredible nutty richness. The heavy cream makes everything silky smooth. Even guests who usually skip sweet potatoes come back for seconds of these.
What You'll Need
- Sweet Potatoes: 6 cups of roasted and scooped flesh from classic orange sweet potatoes, for their creamy texture and fall color.
- Brown Butter: ¼ cup (plus extra for drizzling), for a rich, nutty depth of flavor.
- Heavy Cream: ¾–1 cup, warmed, to achieve the desired creamy consistency.
- Salt and Pepper: To taste, balancing the natural sweetness.
- Optional Sweetener: 1–2 tablespoons light brown sugar or maple syrup, depending on preference.
Making Your Sweet Potatoes
- Roast the Sweet Potatoes
- Preheat the oven to 400°F. Pierce the sweet potatoes with a fork, place them on a baking sheet, and roast for 45–60 minutes, or until soft when squeezed. Let cool slightly before halving and scooping out the flesh.
- Prepare the Brown Butter
- Melt butter in a saucepan over medium heat. Swirl the pan frequently until the butter turns golden brown and develops a nutty aroma. Remove from heat and set aside.
- Whip the Potatoes
- Add the scooped sweet potato flesh to a food processor. Pulse until smooth. Gradually add the brown butter and ¾ cup warm cream, blending until light and fluffy. Adjust the texture with additional cream if needed.
- Season and Serve
- Season with salt and pepper to taste. Transfer to a serving dish, drizzle with extra brown butter, and serve warm.
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Make It Your Own
Last week I tried using purple sweet potatoes for something different they were gorgeous but needed extra cream. Sometimes the potatoes are sweet enough on their own so always taste before adding sugar. No food processor? My grandmother used her potato masher and they turned out just as delicious. And don't skip that final drizzle of brown butter it makes everything extra special.
Plan Ahead
These sweet potatoes are perfect for making ahead during busy holidays. I often prepare them up to three days early and keep them covered in the fridge. When reheating just stir in a splash of warm cream to bring back that silky texture. They taste just as wonderful as when freshly made.
Common Questions
You can definitely steam or microwave the potatoes if you're short on time. If you don't have a food processor a masher or hand mixer works great too. The make-ahead option is perfect for holiday planning just warm them up before serving. While I love the brown butter regular melted butter works in a pinch. And yes my vegan friends enjoy these too using plant based alternatives.
Frequently Asked Questions
- → How do I know when my butter is properly browned?
The butter should have golden brown milk solids and smell nutty. Watch carefully as it can burn quickly, and use a light-colored pan to monitor the color change.
- → Can I make these ahead of time?
Yes, you can make them a day ahead and reheat gently with a splash of cream. The brown butter flavor will actually develop more over time.
- → Do I need to add sugar or maple syrup?
It's optional and depends on your sweet potatoes. Taste them first, as many sweet potatoes are naturally sweet enough on their own.
- → What if I don't have a food processor?
You can use a potato masher or hand mixer instead. The texture won't be quite as smooth, but they'll still be delicious.
- → Why bake instead of boil the potatoes?
Baking concentrates the flavor and prevents the potatoes from becoming waterlogged. This results in a richer, more flavorful final dish.
Conclusion
Transform ordinary sweet potatoes into something special with nutty brown butter and cream. These smooth, rich potatoes balance natural sweetness with savory depth for an elevated side dish.