Roasted, Whipped Sweet Potatoes with Browned Butter

roasted sweet potato puree with browned butter

When they say butter makes better, they must be referring to browned butter, that fragrant beurre noisette that truly does enhance everything it comes in contact with, from chocolate chunk cookies to your breakfast of steel-cut oats.

Brown butter is typically paired with baked goods, but it also elevates savory foods like fish, pastas and vegetables. Case in point: today’s simple side dish of roasted, whipped sweet potatoes with browned butter.

Roasted Sweet Potato Brown Butter Puree | Simple Bites #recipe

I made this heavenly sweet potato puree for a recent Sunday dinner and Danny declared it to have outshone the main dish. I have to admit, the side won me over with it velvety texture and brown-butter enhanced nuttiness.

The puree was the perfect do-ahead side dish; I prepared it on Saturday, covered it with plastic wrap and stored it for 24 hours in the refrigerator. One hour before dinner, I heated it in a 325F oven until the sides were bubbling slightly.


Roasting whole sweet potatoes is a cinch. Just rub them with a bit of oil, wrap in aluminum foil and pop them in the oven. Enjoy yourself on Pinterest for a few hours, and when you come back the soft orange flesh will easily slip from its skins.

Mashed Sweet Potatoes with Browned Butter

A simple, do-ahead side dish featuring the humble sweet potato - and plenty of butter.  Adapted from the Vegetarian Kitchen Table Cookbook
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Course: Side Dishes
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 4 people
Calories: 459kcal
Author: Aimee


  • 2 1/2 lbs sweet potatoes about 3 large
  • 2 Tablespoons olive oil
  • Salt and freshly ground black pepper
  • 3 cloves garlic
  • 6 Tablespoons butter


  • Preheat oven to 325F and prepare a baking sheet lined with foil.
  • Place sweet potatoes in center of prepared baking sheet, drizzle with olive oil and season with salt and pepper to taste. Place garlic between potatoes. Fold up foil to enclose potatoes and seal edges.
  • Bake in preheated oven until potatoes are tender, about 2 hours.
  • Meanwhile, to make browned butter, in a small saucepan, cook butter over medium heat until a hazelnut-brown color, reducing heat as necessary to prevent burning. Remove from heat and keep warm.
  • Peel skins from potatoes and place flesh in a large bowl. Using a potato masher, mash potatoes, gradually adding browned butter. Alternately, wiz potatoes in a food processor until a smooth puree (this is what I did).
  • Season with salt and pepper to taste. Serve hot.


Calories: 459kcal | Carbohydrates: 57g | Protein: 4g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 306mg | Potassium: 964mg | Fiber: 8g | Sugar: 11g | Vitamin A: 40745IU | Vitamin C: 7.5mg | Calcium: 94mg | Iron: 1.7mg


Do you have a favorite side dish for these frozen winter months?

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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  1. This looks delicious! When reheating, did the puree start to brown? The description of bubbling made me wonder if it would even if it were covered. Also, did you then transfer it from the baking dish to a serving dish? The photo of the dish looks as though it wasn’t baked in it.
    Just trying to nail down the reheating perfectly since I don’t always have the best luck with getting a dish heated all the way through.
    Thank you for the inspiration for a warming winter dish.

  2. Aimee, genius idea covering the potatoes in foil! I never do, and while the flesh is still creamy and slides out easily from most of the (oddly shaped CSA farm share) sweet potatoes, the goop that drips onto my baking stone and burns needs to be cleaned up before I can bake my Friday night pizza.
    Oh, and no one favorite side dish–whatever I’ve got in the Strategic Winter Squash reserve is what I’m interested in at the moment.

  3. Making this today! Just FYI your recipe says to make “brown putter” instead of “butter”

  4. This sounds amazing!

  5. Yummy! These I’ll have to try. My kids, who eat just about anything (at 4 & 1) won’t eat sweet potatoes. I’m still trying out recipes since my hubby and I both love them.

  6. This looks delicious, Aimee – can’t wait to try this out! We love sweet potatoes in our house!

  7. Now this looks just fabulous…yum!

  8. Yummy! So excited to make this for the kids! Especially since sweet potatoes are so good and Vitamin D helps our immune systems during this time of year!

  9. Sounds delicious, Aimee. I agree, browned butter does make everything better – especially when it’s paired with sweet potatoes like these!

  10. Perfection. We’ve been loving sweet potatoes lately, especially since my 8 month old loves them so much! 🙂

  11. The title alone of this recipe made my mouth water, and then that top photo … wow! I’d love a big bowl of these for dinner!

  12. I made these for dinner tonight. Oh my goodness! So delicious! I have never browned butter (on purpose! LOL) and so this was a new experience. I didn’t read the recipe until after the sweet potatoes were in the oven, so it was too late to roast the garlic with the sweet potatoes. I put it in the butter while browning the butter and that ended up working just fine. 🙂

  13. Hi, I can’t wait to try this . Does the roasted garlic get added to the dish after baking? Thanks:)

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