Mashed Purple Sweet Potatoes with Brown Butter
These mashed purple sweet potatoes are a simple side dish with serious wow factor, thanks to their deep violet color and rich, buttery flavor. Finished with nutty browned butter and a splash of cream, they’re silky, cozy, and always a conversation starter at the table.
Ingredients
Instructions
- Peel the purple sweet potatoes and cut them into large cubes. Place the purple sweet potatoes into a medium-sized pot and cover them with 1-inch of cold water. Bring the pot to a boil then reduce the heat and simmer for 10-15 minutes, until they are very tender.1 ½ lb purple sweet potatoes
- Melt the butter in a small frying pan over medium heat. Swirl the pan a few times while the butter browns. When the foam subsides, remove the pan from the heat.2 tablespoons butter
- Reserve a scoop of the potato cooking water, then drain the pot. Pour most of the brown butter into the pot - save a little to garnish. Add the milk and salt, and mash the purple sweet potatoes with a potato masher. Taste and add extra salt, if wanted. Stir in the reserved cooking water, a little at a time, until the potatoes are super creamy.½ teaspoon sea salt, ¼ cup cream
- Serve the mashed purple sweet potatoes with the reserved brown butter drizzled over the top.
Serving: 1 serving = 1/6 of the recipe, Calories: 158kcal, Carbohydrates: 23g, Protein: 2g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 11mg, Sodium: 290mg, Potassium: 399mg, Fiber: 3g, Sugar: 5g, Vitamin A: 16221IU, Vitamin C: 3mg, Calcium: 48mg, Iron: 1mg