Legume Free Mashed Sweet Potatoes with Brown Butter
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!