This recipe for Cinnamon and Browned Butter Mashed Sweet Potatoes is minimal on steps, but large in flavor. The browned butter gives the sweet potatoes a rich nutty taste, and the coconut milk adds a creamy texture to the dish. At first this seemed too simple to call a recipe, but I decided to go ahead and post it on the blog because it was something I really wanted to share with you guys!
These mashed sweet potatoes go really well with my recipe for Slow Cooker Balsamic Pot Roast. Throw in some roasted Brussels sprouts or green beans, and you’ll have a meal to please the entire family! I have been tempted to eat these sweet potatoes as a meal on its own, but I have been able to resist that urge (though barely).
I hope you guys enjoy these sweet potatoes as much as I do. If you make this recipe, please feel free to share your results in the comments below. I always love reading your experiences making the recipes I share on the blog!
Cinnamon and Browned Butter Mashed Sweet Potatoes
Servings: serves 4-6
- 3-4 large sweet potatoes (approximately 3 1/2 pounds)
- 1/4 cup butter
- 1/3 cup canned coconut milk
- 2 teaspoons cinnamon
- 1 1/2 teaspoons sea salt
- Preheat the oven to 450 degrees.
- Line a baking tray with foil or parchment paper.
- Place the sweet potatoes on the lined baking tray.
- Once the oven has finished preheating, place the tray in the oven and bake the sweet potatoes until they are done, approximately 90 minutes (you’ll know the sweet potatoes are done if you can pierce the flesh of the potato easily with a knife or fork).
- Take the sweet potatoes out of the oven, and set aside to cool.
- Place the butter in a small saucepan, and then place the saucepan over medium high heat.
- Melt the butter in the saucepan. After the butter has melted, it will begin to foam. Stir the butter constantly over the heat until the milk solids in the butter begin to brown. As the butter browns, it will give off a slightly nutty aroma. As soon as the solids turn brown and give off the nutty aroma, remove the butter from the heat immediately and set aside.
- Once the sweet potatoes have cooled enough to handle, peel the skin from the potatoes, and place the sweet potato flesh into a large bowl.
- Add the browned butter, cinnamon, coconut milk and sea salt to the large bowl, and mix everything until thoroughly combined.
- Place in a serving bowl, and serve alongside your main course.