Latex Free Mashed Sweet Potatoes with Brown Butter
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Learn more →Ingredients
4 servings
- 2 lbs sweet potatoes (about 3 medium), peeled and cut into 1-inch chunks
- 1 tsp kosher salt, plus more for the cooking water
- 4 tbsp unsalted butter
- 3 tbsp heavy cream, warmed
- ¼ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ¼ tsp black pepper
- 1 tbsp honey (optional)
- 1 tbsp fresh thyme leaves (optional)
Instructions
- 1
Place the sweet potato chunks in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat, then reduce to a steady simmer. Cook until the potatoes are completely tender and a fork slides through without resistance, about 18–22 minutes.
- 2
Drain the sweet potatoes in a colander and return them to the pot. Set the pot over low heat for 1–2 minutes, shaking occasionally, until any remaining surface moisture has evaporated and the potatoes look dry.
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