Maple Mashed Sweet Potatoes
with Sage Brown Butter
Vegetarian Side Dish | Travels well
If you’re looking for maple mashed sweet potatoes that don’t taste like dessert, I’ve got you. I mean I like eating dessert with dinner too but sometimes it’s good to have a knock out side dish..I mean, BROWN BUTTER!!
I love sweet potatoes, but I don’t necessarily want them covered in marshmallows and enough brown sugar to qualify as pie. These are roasted until tender, mashed with warm cream and a little maple syrup, then finished with nutty sage brown butter and flaky salt.
They’re creamy, savory, just sweet enough, and exactly the kind of vegetarian Thanksgiving side dish I want on my holiday table. And if you think the brown butter is optional, we need to talk. I could bath in this stuff.
Why Roasted Sweet Potatoes Make Better Thanksgiving Sides
I roast my sweet potatoes instead of boiling them, and there’s a reason.
Roasting concentrates their natural sweetness and keeps them from absorbing extra water. You get a richer flavor and a creamy texture without having to add a ton of butter or cream to make them taste good.
Plus, the oven is already working overtime on Thanksgiving. We might as well give it one more job.
Sage Brown Butter Is the Reason You'll Make These Again
Brown butter and fresh sage are one of those combinations that just make sense.
The butter develops a rich, nutty flavor as it browns, and the fresh sage adds an earthy, savory finish that balances the sweetness of the potatoes and maple syrup.
I use half of the brown butter in the mash and save the rest to pour over the top right before serving.
That last drizzle is not negotiable…plus it makes the whole dish more impressive looking and all shiny and gorgeous.
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A Vegetarian Thanksgiving Side That Isn't Dessert
Sweet potatoes are naturally sweet, so there’s no reason to get carried away with the maple syrup.
I start with two tablespoons, taste, and adjust only if needed. The goal is a savory side dish with a little sweetness, not something that belongs next to the pumpkin pie.
The flaky salt at the end makes a big difference too. Sweet, salty, buttery, and a little earthy from the sage.
It’s a combination I never get tired of.
Make These Maple Mashed Sweet Potatoes Ahead of Time
Thanksgiving morning is not when I want to discover that every single side dish needs my attention at the same time.
You can roast and mash the sweet potatoes a day ahead, then refrigerate them in a covered baking dish. Reheat gently with a splash of warm cream or coconut milk to loosen them up.
Make the sage brown butter fresh before serving, or prepare it ahead and gently rewarm it.
One less thing to worry about while the turkey is taking up the entire oven.
Chef's Note
Don’t overmix the sweet potatoes. I use the paddle attachment on my stand mixer at low speed or a potato masher to keep a little texture instead of turning them into a completely smooth purée…but that’s a personal preference so you do you.
And watch the butter closely. It can go from beautifully golden to burned while you’re answering someone’s question about when dinner will be ready.
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Maple Mashed Sweet Potatoes with Sage Brown Butter Recipe
- Total Time: 40 minutes
- Yield: 6-8 1x
- Diet: Gluten-Free, Vegetarian
Description
These maple mashed sweet potatoes with sage brown butter are creamy, savory, and easy to make ahead. A delicious vegetarian Thanksgiving side dish.
Ingredients
- 3 lbs sweet potatoes, peeled and cut into 1 1/2-inch pieces
- 1 tbsp olive oil
- 1 tsp kosher salt, divided
- 6 tbsp salted butter
- 8-10 fresh sage leaves, finely chopped
- 1/3 cup heavy cream or full-fat coconut milk, warmed
- 2 tbsp pure maple syrup, plus more to taste
- 1/4 tsp black pepper
- Flaky sea salt, for serving
Get Recipe Ingredients
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Toss the sweet potatoes with olive oil and ½ teaspoon kosher salt. Spread in a single layer and roast for 25–30 minutes, until very tender.
- Meanwhile, melt the butter in a small skillet over medium heat. Continue cooking, swirling the pan occasionally, until the butter smells nutty and golden-brown flecks appear. Remove from the heat and stir in the chopped sage.
- Transfer the roasted sweet potatoes to the bowl of a stand mixer or a large mixing bowl. Add half of the sage brown butter, warm cream or coconut milk, maple syrup, remaining ½ teaspoon salt, and black pepper.
- Mix on low speed using the paddle attachment, or mash by hand, until creamy but not completely smooth. Taste and adjust the maple syrup if needed.
- Transfer to a serving bowl and pour the remaining sage brown butter over the top. Finish with flaky sea salt and serve warm.
Notes
Make-Ahead Tip
Roast and mash the sweet potatoes up to one day ahead. Refrigerate in an airtight container, then reheat gently with a splash of cream or coconut milk. Add the sage brown butter just before serving.
Storage Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop over low heat, adding a splash of milk as needed.
- Prep Time: 10
- Cook Time: 30
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Hi, I'm Kat.
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Hi, I’m Kat, a Colorado-based personal chef, soccer mom, and the heart behind White Sparrow Food Company. I share easy, wholesome, gluten-free recipes inspired by the meals I cook for my clients and made simple for real life at home.
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