The Best Mashed Sweet Potatoes
Roasted sweet potatoes whip into a fluffy mash with brown butter, maple syrup and thyme for a cozy side with deep, caramelized flavor.
Prep 20 min · Cook 2 hr 5 min · Total 2 hr 40 min · Makes 8 servings
Ingredients
- 4 pounds moist sweet potatoes, such as ruby or garnet yams
- 8 sprigs thyme, divided
- 6 tablespoons butter
- 1/4 cup maple syrup
- Kosher salt
Directions
- Move an oven rack to the middle. Lay 2 large pieces of heavy-duty aluminum foil on your counter. Use 1 piece of foil at a time: pile half of the potatoes in the center with 3 thyme sprigs, then bring the foil up around them and pinch the edges closed so the packet is snugly sealed. Do the same with the remaining potatoes. Set both packets on a rimmed baking sheet and put them in the oven. Turn the oven to 300 degrees F (150 degrees C). Roast until a thin skewer glides through the potatoes without resistance, about 2 hours. Take the potatoes out of the oven and let them sit until you can handle them comfortably.
- While the potatoes cool, melt the butter in a medium saucepan over medium-low heat. Swirl the pan gently as it cooks, until the milk solids turn pale golden brown and the butter smells nutty. Pour it right away into a large bowl, or into the bowl of a stand mixer set up with the whisk attachment. Stir in the maple syrup. Strip the leaves from the remaining 2 thyme sprigs, give them a rough chop, and add them to the bowl.
- Remove and discard the sweet potato skins. Put the flesh in the bowl with the butter and maple syrup. Whip with the whisk attachment or a handheld mixer until the potatoes are smooth and light, about 2 minutes. Add salt to taste, then serve. See note for make-ahead suggestions.