5.0 from 6 votes
Browned Butter Mashed Sweet Potatoes with Oat-Pecan Granola
Mashed sweet potatoes become holiday-worthy with the addition of browned butter and an easy stove-top granola.
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6 servings
Calories: 544 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
For the oat-pecan granola:
- 1 cup old-fashioned oats
- 1 cup pecan halves
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 2 tablespoons unsalted butter cubed and at room temperature
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
For the mashed sweet potatoes:
- 3 pound sweet potatoes peeled and cut into cubes
- ½ cup milk
- 2 tablespoons maple syrup
- 2 teaspoons salt
- 1 teaspoon black pepper
- 6 tablespoons unsalted butter cubed and at room temperature
Instructions
Make the oat-pecan granola:
- In a dry non-stick skillet over medium heat, combine the oats, pecans, salt and cinnamon. Cook, stirring constantly, until the pecans are fragrant, about 3-4 minutes. Add the butter, maple syrup and vanilla extract and cook for about 2 minutes more, stirring constantly to make sure everything is evenly coated and doesn’t burn. Remove the skillet from the heat. Transfer the granola to a parchment paper-lined baking sheet to cool.
Cup of Yum
Make the mashed sweet potatoes:
- Meanwhile, place the cubed sweet potatoes into a large pot and add just enough cold water to submerge them by about 1-2 inches. Cover and place the pot over high heat. Bring to a boil, then remove the cover and turn down the heat to maintain a simmer. Cook the sweet potatoes, uncovered, until they are soft and can be easily pierced with a small paring knife, about 20-25 minutes. Drain the sweet potatoes and then immediately add them back to the still hot pot, which will help to evaporate off any excess water.
- Add the milk, maple syrup, salt, and black pepper to the sweet potatoes, and Then use a hand mixer to mash the sweet potatoes and fully incorporate the ingredients. Cover to keep warm and set aside.
- In a medium-large skillet, melt the butter over medium heat. Once it’s almost completely melted, start whisking the butter constantly, cooking it until it foams and starts to turn brown and smell nutty, about 2-3 minutes. Remove the skillet from the heat.
- Add about three-quarters of the browned butter to the mashed sweet potatoes, making sure to scrape up any browned bits off the bottom of the skillet, and stir to combine. Transfer the mashed sweet potatoes to a serving dish. Top with the oat-pecan granola and drizzle with the remaining browned butter. Serve immediately.
Nutrition Information
Calories
544kcal
(27%)
Carbohydrates
67g
(22%)
Protein
8g
(16%)
Fat
29g
(45%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
4g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
43mg
(14%)
Sodium
1009mg
(42%)
Potassium
951mg
(27%)
Fiber
10g
(40%)
Sugar
19g
(38%)
Vitamin A
32686IU
(654%)
Vitamin C
6mg
(7%)
Calcium
134mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 544
% Daily Value*
| Calories | 544kcal | 27% |
| Carbohydrates | 67g | 22% |
| Protein | 8g | 16% |
| Fat | 29g | 45% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 1009mg | 42% |
| Potassium | 951mg | 20% |
| Fiber | 10g | 40% |
| Sugar | 19g | 38% |
| Vitamin A | 32686IU | 654% |
| Vitamin C | 6mg | 7% |
| Calcium | 134mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.