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Brown Butter Mashed Sweet Potatoes

Written by Published on Updated on 09/21/2026

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Brown Butter Mashed Sweet Potatoes are a nice change from the usual sweet potato casserole at Thanksgiving.

They’re an easy Thanksgiving side that works well with all the traditional holiday favorites.

They’re creamy, lightly sweet from maple syrup, and seasoned with a little cinnamon and nutmeg. The flavor stays warm and cozy without making the potatoes taste like dessert.

Browning the butter adds a rich, toasted flavor that makes these feel a little more special without adding much extra work.

It pairs really well with the maple and gives the sweet potatoes more depth.

They also work well with the rest of a traditional Thanksgiving dinner, from turkey and stuffing to green beans and gravy.

There’s no topping to mess with and no extra baking time to squeeze into an already busy oven.

Once the potatoes are mashed and everything is stirred in, they’re ready to serve.

Overhead view of brown butter mashed sweet potatoes in a black bowl on a dark rustic wood table, accented with autumn leaves, a brown napkin, and a serving spoon.

Why You’ll Love This Brown Butter Mashed Sweet Potatoes Recipe

A Change From Sweet Potato Casserole

This gives you the familiar sweet potato flavor of Thanksgiving without a casserole topping. It’s simple, creamy, and easy to spoon onto the plate next to savory sides.

Brown Butter Makes a Difference

Taking a few minutes to brown the butter adds a toasted, slightly nutty flavor that regular melted butter won’t give you.

Just Enough Maple

Two tablespoons of maple syrup add gentle sweetness without overpowering the sweet potatoes.

Easy to Serve With Thanksgiving Dinner

There’s no baking time to work around, which can be helpful when the oven is already busy with the rest of the holiday meal.

Creamy brown butter mashed sweet potatoes piled in a black bowl on a rustic wooden table with a dark background and wooden spoon.

Ingredient Substitutions

Whole Milk

Use 2% milk for a slightly lighter option. Half-and-half can also be used for a richer mash.

Maple Syrup

Honey can replace the maple syrup, although it will change the flavor slightly.

Cinnamon and Nutmeg

Pumpkin pie spice can work in place of the cinnamon and nutmeg. Start with a small amount so the spices don’t become too strong.

Unsalted Butter

Salted butter can be used. Reduce the added salt at first, then season to taste after mashing.


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Overhead view of brown butter mashed sweet potatoes in a black bowl on a dark rustic wood table, accented with autumn leaves, a brown napkin, and a serving spoon.

Brown Butter Mashed Sweet Potatoes

Nesting Lane
Brown Butter Mashed Sweet Potatoes are a warm, creamy Thanksgiving side with maple, cinnamon, and rich browned butter flavor.
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Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.

Print Recipe Save to Pinterest
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 6

Equipment

Large Pot
Colander
Small Skillet
Potato Masher
Large Mixing Bowl
Wooden Spoon

Ingredients
 

Instructions
 

  • Place the sweet potatoes in a large pot and cover them with about 1 inch of cold water.
  • Bring the water to a boil over high heat.
  • Reduce the heat to medium and cook for 15 to 20 minutes, or until the sweet potatoes are very tender.
  • Drain the sweet potatoes well in a colander.
  • Add the butter to a small skillet over medium heat. Cook for 4 to 6 minutes, swirling the skillet occasionally, until the butter foams and the milk solids turn golden brown.
  • Remove the browned butter from the heat when it smells nutty and toasted.
  • Transfer the drained sweet potatoes to a large mixing bowl.
  • Mash the sweet potatoes until mostly smooth.
  • Add the browned butter, warm milk, maple syrup, salt, cinnamon, nutmeg, and black pepper. Stir until smooth and creamy.
  • Taste and adjust the salt if needed.

Notes

Tips and Tricks

Watch the butter closely – Brown butter can go from golden to burned quickly. Remove it from the heat as soon as the milk solids are browned.
Drain thoroughly – Extra water left on the sweet potatoes can make the finished mash loose.
Warm the milk – Cold milk can cool the potatoes and make it harder to serve them hot.
Mash to your preference – Leave a few small pieces for a more rustic texture or mash longer for a smoother side.

Storing and Reheating

Refrigerator – Store leftovers in an airtight container in the refrigerator for up to 4 days.
Microwave – Reheat individual portions in short intervals, stirring between each one until heated through.
Stovetop – Reheat over low heat, stirring occasionally. Add a small splash of milk if the potatoes have thickened.
Make ahead – Prepare the mashed sweet potatoes up to 2 days in advance. Refrigerate, then reheat before serving.

Nutrition

Calories: 322kcalCarbohydrates: 51gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 32mgSodium: 326mgPotassium: 805mgFiber: 7gSugar: 14gVitamin A: 32548IUVitamin C: 5mgCalcium: 97mgIron: 1mg
Tried this recipe? Let us know what you think!Mention @nestinglane or tag #nestinglane

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Brown butter mashed sweet potatoes in a black bowl on a dark rustic table with autumn leaves. Text reads: “Thanksgiving Side Brown Butter Mashed Sweet Potatoes” and “nestinglane.com.”