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
Units
Scale
- 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
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