Whipped Sweet Potatoes with Browned Butter is like a bowl of sunshine on your winter table. Definitely don’t wait for a holiday to enjoy this golden mash, it’s unbelievably silky (I spill my secret below) and so delicious thanks to rivulets of warm browned butter.
What makes these whipped sweet potatoes so good
Here’s the thing ~ too many sweet potatoes recipes make the same mistake: they double down on the sugar when the potatoes themselves are already naturally sweet.
I chose to balance them out with the savory flavor of browned butter (I put it in and on top of the potatoes) and the slight tang from buttermilk. It’s really lovely.
4 simple ingredients for whipped sweet potatoes with browned butter
- sweet potatoes ~ sweet potatoes are super healthy and high in Vitamin A, fiber, and antioxidants (they help fight cancer.)
- buttermilk ~ the buttermilk you buy in your supermarket is thick and cultured, but surprisingly low in fat! It’s a delicious ingredient that keeps well in the fridge, so I always have it on hand.
- butter ~ simple butter takes on a whole new personality when you brown it in a skillet. The flavor permeates these silky potatoes and makes a huge difference in a simple side dish.
- salt ~ the only seasoning you need!
Sage is an optional garnish, some love it, some don’t. I think it looks so pretty with the golden potatoes.
The secret to incredibly silky whipped sweet potatoes
This is interesting: sweet potatoes are sweeter than regular potatoes, and have more fiber, but they have less starch. Why is this important? Because the starch in regular potatoes can become ‘gluey’ when you mash them too much. This is why people often resort to using a potato ricer for mashed potatoes, so they stay light and fluffy. But that’s not necessary with sweet potatoes, you can whip they up without fear of them becoming stodgey.
- I put my hot drained sweet potatoes right into my 14 cup food processor, along with the buttermilk and some of the browned butter, and process them until they are completely silky smooth and light as air.
- This method is quick, easy, and mess free.
- The result? Unbelievably smooth and light sweet potatoes.
Easy veggie side dishes
- Braised Red Cabbage
- Buttered Rutabaga
- Irish Colcannon
- French Potato and Onion Gratin
- Cauliflower Gratin
Whipped Sweet Potatoes with Browned Butter
- food processor (optional)
- 1/2 cup salted butter
- 3 lbs sweet potatoes
- salt and fresh cracked black pepper
- 1/3 cup cultured buttermilk (more if necessary)
- sage leaves, optional
Make the browned butter
- Melt the butter in a small skillet. Let it cook, stirring or swirling the pan often until the solids in the butter start to turn a nutty brown.
- Watch carefully, this won't take very long, and the butter can burn easily. Remove the pan from the heat but keep warm.
- Peel and chop the sweet potatoes into even sized chunks.
- Put the potatoes in a large pot and add cold water just to cover them. Add a teaspoon of salt and a few sage leaves (optional) to the pot. Bring to a gentle boil, then cook until the potatoes can be pierced easily with the tip of a sharp knife, about 10-15 minutes (or more, depending on the size of your potato pieces.) Drain well.
- Add the hot potatoes to the bowl of a full sized food processor (mine is a 14 cup) and add the buttermilk and 3 tablespoons of the browned butter (reserve the rest for later.) Process until the potatoes have completely broken down. Then scrape down the sides of the bowl and process until the potatoes are completely silky. You can add more buttermilk if they seem very thick. Taste and add salt if necessary. This whole thing will only take a couple of minutes.
- Spoon the potatoes into a serving bowl and swirl the top with the back of a large spoon. Top with a drizzle of the browned butter (reheated if necessary.) Garnish with fresh cracked black pepper and sage leaves if you like.