Maple Lavender Mashed Sweet Potatoes with Brown Butter
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.
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.
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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.
Make it your own
- Spread in a baking dish, top with mini marshmallows and broil 1 to 2 minutes for the classic casserole look.
- Leftovers make a great filling for breakfast quesadillas with a fried egg.
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