I’m hardly the only person in the country who lays out a huge assortment of dishes across the dining room table every Thanksgiving. My family includes the usual staples — turkey, mashed potatoes, stuffing, cranberry sauce — along with a few unexpected items like Grandma Sandy’s steamed pork dumplings and whatever last-minute concoction I throw together. Yet for years there has never been a sweet potato dish on our Thanksgiving table. I honestly don’t know why.
That ends this year.
I’ve overlooked one of my favorite fall ingredients for the past 23 years, and I decided it was time to fix that. I experimented with sweet potatoes and complementary flavors until I landed on a mashed sweet potato worthy of Thanksgiving dinner. I gave myself a few weeks for trial and error, fully expecting several rounds of adjustments. In reality, this one worked on the first try.
The star of the dish is browned butter. It adds a deep, nutty richness that elevates the sweet potatoes without overpowering them. Fresh thyme brightens the flavor and pairs perfectly with the butter’s caramel notes, keeping the side dish tasteful and balanced rather than overly complicated. My family loved it, and if you enjoy sweet potatoes, I think you will too.
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Thyme Brown Butter Mashed Sweet Potatoes
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5 from 1 review
Author: Morgan
Total Time: 1 hour 15 minutes
Description
Make Thyme Brown Butter Mashed Sweet Potatoes for Thanksgiving or any cozy dinner this season. The browned butter and thyme bring out the best in roasted sweet potatoes, creating a comforting side that’s easy to prepare and full of flavor.
Ingredients
Scale
- 3 large sweet potatoes
- Olive oil cooking spray (or a drizzle of olive oil)
- 3 cloves garlic
- 1 stick butter
- 2 ½ tablespoons chopped fresh thyme (or 2 teaspoons dried)
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Place the sweet potatoes on a foil-lined baking sheet with the garlic cloves tucked between them. Spray or drizzle with olive oil, then wrap the foil around the potatoes and garlic. Roast in the center of the oven until the potatoes are tender, about 1 to 1½ hours.
- While the potatoes cool slightly, prepare the browned butter.
- In a small saucepan over medium heat, melt the butter. Once melted, add the thyme and lower the heat to medium-low. Cook until the butter turns a nutty brown and releases a rich aroma, taking care not to burn it. Remove from heat and keep warm.
- Peel the potato skins and mash the flesh with a potato masher or ricer. Add the browned butter a little at a time, mixing until you reach the desired creaminess. Stir in roasted garlic if you like.
- Season with salt and pepper to taste, keep warm, and serve.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Side
