Mashed Sweet Potatoes With Brown Sugar And Browned Butter Food

BROWN SUGAR SWEET POTATO MASH

Brown Sugar Sweet Potato Mash image

Make and share this Brown Sugar Sweet Potato Mash recipe from Food.com.

Provided by Kerry Ciulla

Categories Yam/Sweet Potato

Time 1h5m

Yield 2-3 serving(s)

Number Of Ingredients 4

Ingredients

2 -3 large sweet potatoes
3 tablespoons butter
4 tablespoons brown sugar
1/4-1/2 cup half-and-half cream

Steps:

wash sweet potatoes.
poke with a fork.
bake in 400 degree oven for 1 1/2 hours until middle is soft.
peel off skins.
put hot potatoes in mixing bowl. Add butter and mash with mashed.
Add brown sugar and half & half and mash until completely mixed.

Nutrition Facts : Calories 408.7, Fat 20.8, SaturatedFat 13.1, Cholesterol 57, Sodium 243.7, Carbohydrate 54.5, Fiber 3.9, Sugar 32.3, Protein 3.1

MASHED SWEET POTATOES WITH MAPLE AND BROWN BUTTER

Mashed Sweet Potatoes With Maple and Brown Butter image

This recipe is a grown-up take on sweet potatoes with brown sugar and marshmallows. A generous swirl of browned butter and maple syrup give the potatoes an earthy sweetness and great depth of flavor, while salted, toasted pecans sprinkled on top add a savory crunch. To save time on Thanksgiving, toast the pecans and make the brown butter up to a day in advance. Simply store the pecans in an airtight container, and the brown butter in the refrigerator. (Gently melt the butter in the microwave before using.)

Provided by Lidey Heuck

Categories dinner, vegetables, side dish

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 7

Ingredients

4 pounds sweet potatoes, peeled and cut into 1-inch cubes
3/4 cup raw pecans (optional)
2 teaspoons kosher salt, plus more to taste
10 tablespoons unsalted butter (1¼ sticks)
1/2 cup whole milk
3 tablespoons maple syrup, plus more to taste
1/2 teaspoon black pepper, plus more to taste

Steps:

Bring a large pot of water to a boil. Add the sweet potatoes and cook, uncovered, stirring occasionally, for about 15 to 20 minutes, until very tender when pierced with a fork.
Meanwhile, toast the pecans (optional): Place the pecans in a medium sauté pan. Cook over medium-low heat, tossing often, for 3 to 5 minutes, until lightly toasted. Transfer to a cutting board, and roughly chop. Sprinkle generously with salt, and set aside. Wipe out the pan with a paper towel.
In the same pan, melt the butter over medium heat. Cook, watching carefully and stirring occasionally with a silicone spatula, until brown bits appear and the butter gives off a nutty aroma, about 3 minutes. Remove from the heat immediately. Carefully pour the melted butter into a small heatproof bowl, scraping the pan with a spatula to get all of the brown bits. Set aside.
Drain the cooked potatoes, and add them to the bowl of a stand mixer fitted with the paddle attachment. Add the milk, 3 tablespoons maple syrup, 2 teaspoons salt and pepper and mix on medium-low speed until the potatoes are creamy and smooth. Add the reserved brown butter and mix until just incorporated.
Transfer the potatoes to a shallow serving bowl, sprinkle with the reserved pecans, and drizzle with maple syrup. Serve warm. (The potatoes may be kept warm, covered, in a low oven for up to 30 minutes. Add the pecans just before serving.)

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