Maple Lavender Mashed Sweet Potatoes with Brown Butter
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Every Thanksgiving table needs one bowl of something orange. These sweet potatoes are silky, nutty from brown butter and just sweet enough, with a few fresh twists of lavender on top. They take 40 minutes and can be made 2 days ahead.
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Why this pairing works
Brown butter tastes like toasted nuts, which is exactly what sweet potatoes need. Maple adds warmth without a marshmallow sugar rush, and a light touch of lavender makes the whole bowl taste brighter.
Serves 6 to 8 Prep 15 min Cook 25 min
Ingredients
- 3 lb sweet potatoes, peeled and cut into 2-inch chunks
- 6 Tbsp butter
- 1/3 cup Lavender Maple Syrup, plus more for drizzling
- 1/2 cup warm milk or cream
- 1/2 tsp ground cinnamon
- Lavender Salt Grinder, to taste, about 1 tsp
- Culinary Lavender Grinder, 2 or 3 twists
- 1/2 cup chopped pecans, toasted, optional
Directions
- Cover the sweet potatoes with cold, salted water. Bring to a boil and simmer until very tender, 15 to 20 minutes. Drain well and let them steam dry for 2 minutes.
- Meanwhile, melt the butter in a small skillet over medium heat. Swirl until it foams, smells nutty and the bits on the bottom turn golden brown, 3 to 5 minutes.
- Mash the sweet potatoes with the brown butter (save 1 Tbsp for the top), maple syrup, warm milk, cinnamon and Lavender Salt.
- Spoon into a warm bowl. Drizzle with the reserved brown butter and a little more maple syrup, then finish with a few twists of the lavender grinder and the pecans.
Should you boil or roast sweet potatoes for mashing?
Boiling is fastest and gives the smoothest mash. Roasting gives a deeper, caramelized flavor: roast whole sweet potatoes on a lined sheet pan at 400°F for 45 to 60 minutes, until a knife slides in easily, then scoop out the flesh and mash as above. Roasted sweet potatoes are wetter, so add the milk a little at a time.
How do you make brown butter?
Melt butter in a light-colored skillet over medium heat and keep swirling. It will foam, go quiet, then smell like toasted nuts as small brown bits form on the bottom. Pour it into a bowl right away, bits and all, because it goes from brown to burnt in seconds.
How do you make sweet potatoes ahead for Thanksgiving?
- Up to 2 days ahead: mash, cool, cover and refrigerate in the baking dish.
- Oven: reheat covered at 350°F for 25 to 30 minutes, stirring once.
- Slow cooker: reheat on LOW for 2 to 3 hours with a splash of milk, stirring once an hour. It frees up the oven for the turkey.
- Add the pecans and the lavender twists just before serving so they stay fresh.
How many sweet potatoes do you need?
Plan on about 1/2 pound of raw sweet potatoes per person as a side dish, or a little less when the table is full of other sides. This recipe's 3 pounds serves 6 to 8.
Make it your own
- Spread in a baking dish, top with mini marshmallows and broil 1 to 2 minutes for the classic casserole look.
- Top with a brown sugar and pecan streusel and bake at 350°F for 20 minutes.
- Leftovers make a great filling for breakfast quesadillas with a fried egg.
Frequently asked questions
Can I freeze mashed sweet potatoes?
Yes. Freeze in a covered container for up to 3 months. Thaw overnight in the fridge and reheat with a splash of milk.
Are sweet potatoes and yams the same?
In most US grocery stores, the orange "yams" are sweet potatoes. Either works here.
Will lavender overpower the sweet potatoes?
No. Two or three twists of the grinder add a light floral finish. Add more at the table if you like it.
Made it? Rate this recipe below and tell us how your Thanksgiving table turned out.
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