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–+ servings

Velvety Brown Butter Garlic Mashed Sweet Potatoes

Silky whipped garnet sweet potatoes folded with nutty golden brown butter, sweet roasted garlic, crispy fried sage, and a delicate touch of pure maple syrup. The ultimate holiday side dish.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Holiday, Side Dish
Cuisine: American, Holiday Comfort
Ingredients Method

Ingredients
  

Sweet Potato Base
  • 3 lbs garnet or jewel sweet potatoes, peeled and cubed into 1-inch pieces
  • 1 whole head of garlic, top sliced off
  • 1 tsp olive oil (for roasting garlic)
  • 1/3 cup heavy whipping cream, gently warmed
  • 2 tbsp pure Grade A amber maple syrup
  • 1 tsp kosher salt, plus more to taste
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp ground nutmeg
Brown Butter & Sage Infusion
  • 1/2 cup unsalted butter (1 stick)
  • 10-12 fresh sage leaves
  • 1 pinch flaky sea salt (Maldon, for garnish)

Method
 

Roast Garlic & Steam Potatoes
  1. Drizzle exposed garlic with olive oil, wrap in foil, and roast at 400°F (200°C) for 40 minutes until caramelized and soft.
  2. Place cubed sweet potatoes in a steamer basket over boiling water. Cover and steam for 18-20 minutes until fork-tender.
Brown Butter & Mash to Velvety Perfection
  1. Melt butter in a saucepan over medium heat, swirling until foam subsides and amber flecks form with a nutty aroma (4-5 mins). Add sage leaves for 30 seconds until crisp; set sage aside on a paper towel.
  2. Transfer warm potatoes to a large bowl. Squeeze in roasted garlic cloves. Add warm cream, maple syrup, salt, pepper, nutmeg, and 3/4 of the brown butter. Mash until silky smooth.
  3. Spoon potatoes into a serving bowl, swirl top with back of spoon, drizzle remaining brown butter, and garnish with crisp sage leaves and flaky sea salt.

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