Get ready to transform a simple side dish into something truly extraordinary! This velvety brown butter sweet potato puree recipe is a game-changer, infusing natural sweetness with rich, nutty brown butter and a delightful blend of warm spices. It’s an irresistible dish that elevates any meal, whether for a special holiday gathering or a comforting weeknight dinner. With our easy-to-follow steps, you’ll create a side that everyone will adore.
Table of Contents
Why You’ll Love This Puree Recipe
This isn’t just any sweet potato dish; it’s a truly special creation that will quickly become a cherished recipe in your kitchen.
- Ultimate Creamy Texture: Roasting the sweet potatoes and a gentle mash creates an incredibly smooth, almost ethereal texture that melts in your mouth.
- Nutty, Rich Brown Butter: The star of the show, brown butter, adds unparalleled depth, a toasted aroma, and a complex, nutty flavor profile to your delicious sweet potato puree.
- Balanced Sweet-Savory Profile: With just the right touch of brown sugar, molasses, and warm spices, this dish achieves a harmonious blend that satisfies both sweet and savory cravings.
- Impressive & Easy: You’ll impress guests with its elevated taste and presentation, all while following incredibly simple, beginner-friendly steps.
- Naturally Wholesome & Comforting: Sweet potatoes are packed with goodness, making this a nourishing and deeply satisfying side dish for any occasion.
Ingredients
Gather these simple ingredients to create your luscious sweet potato puree. Each component plays a vital role in building the incredible depth of flavor.
- 4 to 5 pounds medium sweet potatoes
- 2 sticks (8 ounces) unsalted butter
- 4 tablespoons dark brown sugar
- 2 tablespoons Blackstrap Molasses, plus more if needed
- Kosher salt, to taste
- Freshly ground white pepper, to taste
- 1 teaspoon ground ginger
- 1 large knob fresh ginger, peeled and finely grated
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¾ cup whole milk, heated
- The zest and juice from 1 orange
- Worcestershire sauce (optional)
Notes & Substitutions
- Sweet Potatoes: Opt for vibrant orange-fleshed varieties like Beauregard or Jewel for the best sweetness and color in your sweet potato puree.
- Butter: Unsalted butter gives you complete control over the final seasoning of your dish.
- Molasses: Blackstrap molasses is essential here, providing an earthy depth that regular molasses can’t quite replicate.
- Spices: Feel free to adjust the amount of ground ginger, cinnamon, and cloves to suit your personal preference for warmth.
- Milk: Whole milk creates a rich texture, but you can certainly use heavy cream or your favorite unsweetened non-dairy milk alternative.
- Orange: Fresh zest and juice are key to brightening the flavors and adding a subtle citrusy lift to the puree.
- Worcestershire: Just a dash of Worcestershire sauce adds a surprisingly subtle layer of umami, deepening the overall savory notes.
Equipment
Having the right tools makes preparing this delectable brown butter sweet potato puree a breeze.
- Large baking sheet or roasting pan
- Medium saucepan
- Large mixing bowl
- Potato masher or food processor
- Whisk
- Measuring cups and spoons
How To Make Sweet Potato Puree
Follow these clear, step-by-step instructions to create the most incredible brown butter sweet potato puree. You’ll be amazed at how simple it is to achieve such a luxurious side dish.
- Prep Sweet Potatoes: Preheat your oven to 400°F (200°C). Thoroughly wash and scrub the sweet potatoes. Pierce each potato several times all over with a fork; this helps steam escape during roasting.
- Roast Sweet Potatoes: Arrange the pierced sweet potatoes in a single layer on a large baking sheet or roasting pan. Roast in the preheated oven for 445 to 60 minutes, or until they are completely fork-tender and slightly caramelized. Larger potatoes may take a bit longer.
- Brown the Butter: While the sweet potatoes are roasting, melt the two sticks of unsalted butter in a medium saucepan over medium heat. Continue to cook, stirring occasionally, as the butter melts, foams, and the milk solids begin to separate and turn golden brown. Watch carefully until the butter solids at the bottom of the pan turn a rich golden-brown color and it emits a distinct, nutty aroma. Immediately remove the pan from the heat to prevent burning.
- Add Flavorings: Stir the dark brown sugar, Blackstrap molasses, a generous pinch of kosher salt, freshly ground white pepper, ground ginger, fresh grated ginger, ground cinnamon, and ground cloves into the warm brown butter mixture. Whisk everything together thoroughly until well combined and fragrant.
- Extract Potato Flesh: Once the roasted sweet potatoes are cool enough to handle, carefully slice each potato in half lengthwise. Using a spoon, scoop all of the soft, cooked sweet potato flesh into a large mixing bowl, discarding the skins.
- Mash the Potatoes: Using a sturdy potato masher, begin to mash the sweet potato flesh until it is mostly smooth. Work out any larger lumps. For an extra velvety texture for your sweet potato puree, you can transfer the mashed potatoes to a food processor and pulse until completely smooth, or use a food mill. Be sure to remove any tough, fibrous strings you encounter.
- Combine & Mix: Pour the warm milk, fresh orange zest, and fresh orange juice into the bowl with the mashed potatoes. Add the prepared brown butter-spice mixture. Use a whisk or a sturdy spoon to stir everything together vigorously until all ingredients are fully incorporated and the sweet potato puree is wonderfully creamy and smooth.
- Season to Taste: Taste your beautiful sweet potato puree and adjust the seasonings as needed. Add more kosher salt, white pepper, or an additional drizzle of Blackstrap molasses if you prefer more sweetness or depth. If you choose to use it, a dash of Worcestershire sauce can be stirred in now for an extra layer of subtle umami.
- Serve Warm: Transfer the luscious brown butter sweet potato puree to your favorite serving dish. Garnish with a sprinkle of extra cinnamon, a few toasted pecans, or a fresh orange twist if desired. Serve immediately and enjoy this incredibly comforting and flavorful side dish!
Pro Tips for Perfect Sweet Potato Puree
Achieving the perfect brown butter sweet potato puree is easy with these helpful tips designed to boost your confidence in the kitchen.
- Cook Thoroughly: Ensure your sweet potatoes are incredibly soft and tender after roasting; this is the secret to a lump-free and ultra-creamy puree.
- Brown Butter Carefully: Browning butter moves quickly. Stay by the stove, stirring, and remove it from the heat as soon as you smell that delightful nutty aroma and see golden-brown flecks.
- Adjust Spices: Don’t be afraid to customize the spice blend. Add a little more cinnamon or ginger if you love those flavors, or reduce them for a milder profile.
- Achieve Smoothness: For the silkiest sweet potato puree possible, consider using a food mill or a potato ricer after mashing. A food processor also works wonders for a truly smooth finish.
- Taste and Adjust: Always taste your final sweet potato puree before serving. A little extra salt, a splash more molasses, or a pinch of pepper can make all the difference in balancing the flavors.
Serving Suggestions, Storage, & Variations
This versatile brown butter sweet potato puree is a wonderful addition to many meals. Here’s how to serve it, keep it fresh, and even change it up!
Serving Suggestions
- Serve it as a delightful holiday side alongside roasted turkey or a festive plant-based roast.
- Pair it beautifully with roasted chicken, baked salmon, or a hearty lentil loaf for a comforting meal.
- Dollop this creamy sweet potato puree generously atop a shepherd’s pie for a twist on a classic.
- Enjoy it simply alongside your favorite roasted seasonal vegetables or a fresh green salad.
Storage Instructions
- Refrigerate: Store any leftover brown butter sweet potato puree in an airtight container in the refrigerator for up to 3-4 days.
- Freeze: Allow the puree to cool completely. Transfer it to freezer-safe bags or containers, leaving a little headspace. Freeze for up to 3 months.
- Reheat: Gently warm the thawed or refrigerated puree on the stovetop over low heat, stirring frequently. You might need to add a splash of milk or vegetable broth to restore its creamy consistency. Alternatively, reheat in the microwave, stirring halfway through.
Flavor Variations
- Spicy Kick: Stir in a tiny pinch of cayenne pepper or a dash of hot sauce for a gentle, warming heat.
- Herby Freshness: Incorporate finely chopped fresh sage or thyme during the final mixing step for an aromatic touch.
- Extra Creamy: For an even more indulgent dish, swap out some of the whole milk for heavy cream.
- Savory Twist: Add a touch of garlic powder or onion powder to the spice mixture for a different savory profile.
- Sweet Toppings: Garnish with toasted pecans, candied walnuts, or even a handful of mini marshmallows broiled until golden.
- Soup Base: Whisk a cup of this sweet potato puree into hot vegetable broth for a quick, comforting soup.
Nutrition Information
Sweet potatoes are a nutritional powerhouse, making this brown butter sweet potato puree a nourishing choice.
According to the USDA, sweet potatoes are rich in essential nutrients and can improve protein nutrition when added to diets.
- Naturally rich in Vitamin A (beta-carotene), crucial for vision and immune health.
- An excellent source of dietary fiber, supporting digestive wellness.
- Provides essential minerals like potassium and manganese.
- Offers complex carbohydrates for sustained energy release.
- Contains healthy fats from the unsalted butter.
Disclaimer: The nutritional information provided is an estimate. It can vary based on specific ingredients, preparation methods, and serving sizes. For personalized dietary advice, please consult a qualified nutrition professional.
| Nutrient | Amount Per Serving (Estimated) |
|---|---|
| Calories | 320 kcal |
| Total Fat | 18g |
| Saturated Fat | 11g |
| Cholesterol | 45mg |
| Sodium | 180mg |
| Total Carbohydrates | 40g |
| Dietary Fiber | 5g |
| Total Sugars | 20g |
| Protein | 3g |
| Vitamin A | 700% DV |
| Vitamin C | 30% DV |
| Potassium | 600mg |
Frequently Asked Questions (FAQ)
Here are some common questions about making a delectable brown butter sweet potato puree.
What type of sweet potatoes are best for this puree?
Orange-fleshed varieties like Beauregard, Jewel, or Garnet are ideal for their natural sweetness and vibrant color, creating the most appealing puree.
Can I prepare this brown butter sweet potato puree ahead of time?
Absolutely! This puree reheats beautifully, making it perfect for meal prep or busy holiday cooking. Simply follow the storage and reheating instructions.
How do I avoid lumpy sweet potato puree?
The key is to roast your sweet potatoes until they are extremely tender. For an extra smooth finish, use a food mill, potato ricer, or a food processor after mashing.
Can I boil or steam the sweet potatoes instead of roasting?
Yes, you can, but roasting them in the oven deepens their natural sweetness and caramelizes their flavors, which significantly enhances the final taste of the puree.
Is this recipe gluten-free and vegetarian?
This brown butter sweet potato puree recipe is naturally gluten-free. It is also vegetarian, assuming you use dairy milk.
Conclusion
Embrace the rich, comforting flavors of this brown butter sweet potato puree. It’s more than just a side dish; it’s a culinary experience that combines natural sweetness, nutty depth, and warm spices into one irresistible creation. Simple to make yet deeply satisfying, this recipe is sure to become a cherished addition to your recipe collection. So, gather your ingredients, follow our easy steps, and get ready to elevate your culinary repertoire with this truly outstanding dish today!
Velvety Brown Butter Sweet Potato Puree Recipe
Equipment
- Large pot or baking sheet
- Potato masher or food processor
- Small Saucepan
- Grater or microplane
- Measuring cups and spoons
- Large mixing bowl
- Whisk
Ingredients
Main Ingredients
- 4.12-5 pounds medium sweet potatoes
- 2 sticks unsalted butter (8 ounces)
- 4 tablespoons dark brown sugar
- 2 tablespoons Blackstrap Molasses plus some additional, if needed
- Kosher salt to taste
- Freshly ground white pepper to taste
- 1 teaspoon ground ginger
- 1 fresh ginger, peeled and finely grated large knob
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 0.75 cup whole milk, heated
- The zest and juice from 1 orange
- Worcestershire sauce (optional)
Instructions
Instructions
- Peel and chop the sweet potatoes into uniform pieces, then boil or roast them until they are very tender when pierced with a fork.
- While the sweet potatoes cook, melt the unsalted butter in a small saucepan over medium heat, cooking until it turns amber and smells nutty (brown butter); simultaneously, gently heat the whole milk in a separate small pan.
- Drain the cooked sweet potatoes thoroughly if boiled, then transfer them to a large mixing bowl or the bowl of a food processor.
- Add the brown butter, warm milk, brown sugar, Blackstrap molasses, grated fresh ginger, orange zest and juice, ground ginger, cinnamon, and cloves to the sweet potatoes.
- Mash with a potato masher or process until the mixture is smooth and creamy; season with Kosher salt and white pepper to taste, and add additional molasses or Worcestershire sauce if desired for extra depth.