Whipped Sweet Potatoes with Browned Butter can brighten your winter table. No matter the season, this creamy mash is soothing and delicious.
BROWNED BUTTER – 1/2 cup salted butter SWEET POTATOES – 3 lbs sweet potatoes – salt and fresh cracked black pepper – 1/3 cup cultured buttermilk (more if necessary) – sage leaves, optional
Melt butter in a small skillet. Stir or swirl the pan constantly until the butter solids turn a nutty brown. skillet with a stick of butter
Watch out—this won't take long and the butter can burn. Keep the pan warm after removing from heat. browning butter in a white pan
Peel and dice sweet potatoes evenly. Sweet potatoes in water Add enough cold water to cover the potatoes in a big pot.
Salt the saucepan and add a few sage leaves (optional). Come to a mild boil, then cook until potatoes can be punctured with a sharp knife, about 10-15 minutes. Drain well.
sage-cooked sweet potatoes In a 14-cup food processor, combine the hot potatoes, buttermilk, and 3 tablespoons of the browned butter (save the remainder).
Process until potatoes are totally broken down. Process until potatoes are smooth, scraping bowl sides.
Add buttermilk if they're thick. Taste and salt as needed. The complete process will take two minutes. food processor-whipped sweet potatoes
Use a big spoon to stir the potatoes in a serving basin. Add browned butter (reheated if needed). You can add fresh cracked black pepper and sage leaves.