This recipe exists because I am consistently seasonally inappropriate and sweet potato casserole is a necessary-for-life food.
These brown butter sweet potatoes are like sweet potato casserole’s slightly less obnoxious older cousin. More refined, more appropriate under more circumstances, easier to manage. They’re for when you feel embarrassed about covering your food (read: life) in mini marshmallows.
Not that we should ever be ashamed to do such things.
This recipe also exists because sweet potatoes and brown butter and maple go together like chang chang changitty chang shebop.
^^ I watched Grease Live the other night and quoted the whole thing because I’ve seen the movie actually 531 times. I was mostly unamused at the live show, though. It was kind of reminiscent of Carrie Underwood’s attempt at being Julie Andrews a few years back. Just can’t happen. But he dancing was exciting!
If you’re unfamiliar, brown butter is butter cooked on the stovetop until it’s almost burned. It’s the only somewhat complicated step in this recipe. It’s a step you must take if you want this recipe to turn out just right. If you’re like me, you’ll burn it a few times before you get it right because you’re you and you have too many other things to focus on.
It’s all right, it’s life. We burn butter sometimes. Here’s a step-by-step to help you avoid!
Also in exciting news!! My first post is up on Alice Magazine’s food blog. Check it out, check it out! I’ll be posting there every Thursday (with other special posts here and there), so follow along to keep up with all of the fun posts Alice has to offer. We students can write good words!
Happy hump day, by the way, and celebrate making it to Wednesday by making these mashed sweet potatoes with brown butter. It’s the best Wednesday food I know.
Until next Wednesday.
- 5 medium sweet potatoes, peeled and diced
- water, for boiling
- 2.5 Tablespoons butter
- 2-3 Tablespoons maple syrup
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1. Peel and dice sweet potatoes, and bring a large pot of water to a boil. Add sweet potatoes to boiling water and cook until sweet potatoes until tender. Drain into a colander.
- 2. Brown the butter. If you're unfamiliar with this tactic, watch the video I shared in the post. You basically add the butter to a pan and cook over medium heat, whisking every now and then until the solids are browned, not burned.
- 3. Place sweet potatoes, browned butter, maple syrup, cinnamon, and salt in a bowl. Using a handheld mixer, beat until completely smooth.
- If you so desire, you may roast the sweet potatoes and scoop out the flesh instead of peeling, dicing, and boiling. I have tried both methods and have found roasting to be more tedious, imperfect, and time-consuming, but to each his own!