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Honey-Brown Butter Mashed Sweet Potatoes

November 25, 2020 · Speshyl · 2 Comments

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Honey Brown-Butter Mashed Sweet Potatoes in a white bowl topped with candied walnuts in a white bowl with gold cutlery.
Honey Brown-Butter Mashed Sweet Potatoes in a white bowl topped with candied walnuts in a white bowl with gold cutlery.
Honey Brown-Butter Mashed Sweet Potatoes in a white bowl topped with candied walnuts in a white bowl with gold cutlery.
Honey Brown-Butter Mashed Sweet Potatoes in a white bowl topped with candied walnuts in a white bowl with gold cutlery.
Honey Brown-Butter Mashed Sweet Potatoes in a white bowl topped with candied walnuts in a white bowl with gold cutlery.
Honey Brown-Butter Mashed Sweet Potatoes in a white bowl topped with candied walnuts in a white bowl with gold cutlery.

There is a Barbecue spot in Harlem, New York that I used to frequent called Dinosaur Bar-B-Que. All of the food there is incredible, but they have these whipped sweet potatoes that are to die for, and I have always wanted to recreate them at home. That is how I came up with these Honey-Brown Butter Mashed Sweet Potatoes. They are topped with candied walnuts (as an homage to the potatoes at Dinosaur), and sweetened with honey. The brown butter adds a nuttiness and another dimension to the flavors already present. This only takes a little over an hour to make, which makes it a great side to pair with slow cooked dinners. I’ve paired this with braised short ribs before, and it was amazing!

Honey-Brown Butter Mashed Sweet Potatoes: Video Tutorial

What You’ll Need for Honey-Brown Butter Mashed Sweet Potatoes

There are two components to this recipe, the mashed sweet potatoes & the candied walnut topping. Here’s what you’ll need for each.

Mashed Sweet Potatoes

  1. Sweet Potatoes: These should be medium sized. They will be roasted in a 400°F oven, and pricked with a fork to release steam while they roast.
  2. Heavy Cream: This is sometimes labeled as “Heavy Whipping Cream”. The heavy cream brings richness to the potatoes. The cream is heated with the brown butter, cinnamon, and honey.
  3. Unsalted Butter: We’re using this to make brown-butter. Melt the butter in a small saucepan and continue to cook on a medium low flame until the butter starts to smell nutty and the milk solids fall to the bottom of the pan. Be careful here because the butter can go from brown to burnt quickly!
  4. Cinnamon: Heated with the heavy cream, honey, and brown butter to bloom the flavors of the spice.
  5. Honey: The touch of sweetness that takes these mashed sweet potatoes from good, to great! It is not overly sweet at all. There is a perfect balance here.

Candied Walnut Topping

  1. Walnuts: These walnuts should be out of their shells.
  2. Sugar: Regular granulated sugar is what will be used in this recipe.
  3. Unsalted Butter
  4. Cinnamon & Cayenne: Both are optional, but the flavors play very well with the sweet potatoes.
Honey Brown-Butter Mashed Sweet Potatoes in a white bowl topped with candied walnuts in a white bowl with gold cutlery.

Sweet Potato Q&A’s

Can I boil the sweet potatoes?

I would highly suggest roasting them instead of boiling. Here’s the reason why: When the potatoes are boiled, they start to absorb the water they’re in and start to lose their flavor. When they are roasted, the natural sugars in the sweet potatoes start to caramelize, and the flavors are heightened.

Do I have to add the heavy cream to the saucepan with the butter?

Yes!! Don’t skip this step. Cold cream does not incorporate as well as hot cream with the sweet potatoes. The hot cream with stop the mixture from curdling once added.

Can I roast the potatoes in advance?

You can, however, the potatoes must be hot when incorporating the cream/butter mixture. It is better to peel the potatoes while they’re still hot, but not too hot to handle.

Honey Brown-Butter Mashed Sweet Potatoes in a white bowl topped with candied walnuts in a white bowl with gold cutlery.

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Honey Brown-Butter Mashed Sweet Potatoes in a white bowl topped with candied walnuts in a white bowl with gold cutlery.

Honey-Brown Butter Mashed Sweet Potatoes


  • Author: Speshyl
  • Total Time: 1 hour and 10 minutes
  • Yield: 4–6 servings 1x
Print Recipe
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Description

Rich and creamy mashed sweet potatoes given subtle sweetness with honey, nuttiness from brown butter, & topped with spiced candied walnuts.


Ingredients

Scale

Honey-Brown Butter Sweet Potato Mash

  • 4 medium sweet potatoes
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1 teaspoon cinnamon
  • 1/4 cup honey

Candied Walnut Topping

  • 1 cup walnuts, shelled
  • 1/4 cup granulated sugar
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cinnamon

Instructions

  1. Preheat oven to 400°F. Prick each sweet potato with a fork four times, and place on a baking sheet lined with foil. Place in the oven and bake for one hour, rotating the baking sheet halfway through cooking.
  2. To prepare the candied walnuts, placed walnuts, butter, sugar, cayenne, and cinnamon into a nonstick skillet over medium heat. Stir with a spatula continuously until the sugar starts to melt. Make sure each walnut is evenly coated with the melted sugar, and pour onto a baking sheet lined with parchment paper.
  3. Working quickly, using a spatula or a fork, separate the nuts from one another so they don’t stick together in clumps. They will begin to cool and harden instantly. They will take about five minutes to set.
  4. Remove sweet potatoes from oven and let cool for 10 minutes.
  5. Melt butter in a small sauce pan until it starts to brown and smell nutty. Add honey, cinnamon, and heavy cream. Let it simmer for 2 to 3 minutes and remove from heat.
  6. Peel potatoes and place into a large bowl. Using a potato ricer or a masher mash the potatoes until desired consistency is reached. Pour in honey-brown butter and mix until well incorporated.
  7. Chop candied walnuts and sprinkle on top to serve.
  • Cook Time: 1 hour and 10 minutes
  • Category: Sides

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Comments

  1. Debra says

    November 25, 2020 at 11:48 pm

    Yummy thank u love u Happy Thanksgiving 🥰🥰🥰😘😘😘😘💖💖💖

    Reply
    • Speshyl says

      November 26, 2020 at 3:41 pm

      Happy Thanks giving Debbie! I love you & miss you ❤️

      Reply

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We closed out Virgo season by celebrating my favor We closed out Virgo season by celebrating my favorite Virgo, my big sister @chloes_charms 😍💕 A Renaissance Tour themed cake was absolutely necessary! I think my favorite part of the process was painting the entire thing with silver luster dust 🪩 

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My twin Godsons turned 6 months, so it’s only ri My twin Godsons turned 6 months, so it’s only right that I went all out for their half birthday cake 🥹 Their theme was “Halfway Around The Sun” & @sophisticated_shay requested a galaxy cake!

This cake challenged me in sooooo many ways…

The mirror glaze was easy to make, but it took a couple of pours to get it right (since it was slipping off of the cake and creating gaps). I used a @nordicwareusa half sheet tray & cooling rack lined with parchment & put the cake on a pint container so that the glaze could fall from a good height. 

I figured out that working right in front of an air conditioner directed at the cake & using a blow dryer on the cool setting helped it adhere more. Also, working with an extremely cold cake is a must. I frosted/ crumb coated these layers while they were frozen so they cold be as cold as possible.

I used white food coloring on a pastry brush to flick some “stars” onto the glaze.

I let the cake set in the fridge overnight after the glaze, and decorated it the next morning.

Now stacking the two tiers?! A HEADACHE! Because once you place it, there’s no moving it 😭 the mirror glaze was pretty sticky, so I only had one chance to place it.

I made the cake topper using a cricut machine (which always comes in clutch), and @wiltoncakes silver fondant for my babies names (Tyler & Skyler) 🩵

I’m an overanalyzer & perfectionist, so there are so many things that I notice & would do differently next time; but other than that, I think it came out beautifully!

Although my craft & profession is savory food, I love to dibble & dabble in pastry, and learn new techniques 🤗

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This weekend, my personal chef business ‘The Dai This weekend, my personal chef business ‘The Daily Speshyl LLC’ turned 1 Year old! So it had to be in God’s plan that my small black owned business would be chosen by @beyonce ‘s @beygood foundation to attend their Black Parade Route Small Business Impact Luncheon 🥹🙏🏽

I applied for this opportunity in April, by a long shot. Only 100 businesses in each of the 10 cities part of the route are chosen. This event brought the most amazing people together “To celebrate people, communities, and small businesses impacted by economic inequities”. I learned so much from the guest speakers, and was given so many tools to further grow my business.

It still feels like a dream to me, honestly. I’m so proud of what I’ve built; of the years of work I’ve put in. I’m mostly proud of taking the leap & following my dreams, even though it was scary leaving comfort & routines of working for others, to being my own boss. This is HARD. I won’t lie to you. But it is WORTH IT, for me. I won’t ever give up on this dream, and one day I’ll be cooking for Beyoncé herself 😉.

Kept the party going by seeing the Queen herself on Sunday 🥳

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This weekend, my personal chef business ‘The Dai This weekend, my personal chef business ‘The Daily Speshyl LLC’ turned 1 Year old! So it had to be in God’s plan that my small black owned business would be chosen by @beyonce ‘s @beygood foundation to attend their Black Parade Route Small Business Impact Luncheon 🥹🙏🏽

I applied for this opportunity in April, by a long shot. Only 100 businesses in each of the 10 cities part of the route are chosen. This event brought the most amazing people together “To celebrate people, communities, and small businesses impacted by economic inequities”. I learned so much from the guest speakers, and was given so many tools to further grow my business.

It still feels like a dream to me, honestly. I’m so proud of what I’ve built; of the years of work I’ve put in. I’m mostly proud of taking the leap & following my dreams, even though it was scary leaving comfort & routines of working for others, to being my own boss. This is HARD. I won’t lie to you. But it is WORTH IT, for me. I won’t ever give up on this dream, and one day I’ll be cooking for Beyoncé herself 😉 (see last slide for a visual of me speaking it into existence).

Kept the party going by seeing the Queen herself on Sunday 🥳

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Visiting Rio De Janeiro has been my dream since I Visiting Rio De Janeiro has been my dream since I was 10 years old & I saw the debut of Snoop Doggs “Beautiful” video. When by best friend decided to celebrate her 30th birthday there, I was stoked!!!! We brought in her birthday in the most magical way, with treks to see Christ the Redeemer (did you know it’s one of the 7 wonders of the world?!) & Escadaria Selarón (the famous colorful stairs). I can definitely say this was the trip of a lifetime 🥹💕

The food at one Brazilian steakhouse was so delicious, I could cry. The steaks, lamb, pork, & chicken came around to us in an endless fashion & everything was so perfectly cooked! I actually tried a duck heart for the first time because I like to be adventurous, and it wasn’t bad at all! It tasted like chicken to me with a slightly different texture.

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Baby, talk about feeling seen!! @tatianabychefkwam Baby, talk about feeling seen!! @tatianabychefkwame @chefkwameonwuachi is everything reviews say it is, and then some! I felt like I was represented in every dish: An Afro-Caribbean-Latina born and raised in the Bronx, NY! This is some of the most delicious food I’ve had in a long time & I can’t wait to go back. Something I’m striving for as a chef is being able to tell my story through food & sharing that with everyone I come across and am able to work with, so this meal definitely left me inspired.

Here’s what we ate:
• Hamachi Escovitch
• Curried Goat Patties
• Truffle Chopped Cheese
• Braised Oxtails
• Brown Stew Red Snapper
• Drink: Nutcracker (& another that I forgot the name of)

I can’t even choose favorites because I thoroughly enjoyed everything! Service was amazing, the music was dope, & the vibes were immaculate. I can’t wait to go back!

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This weekend, I had the honor of attending @sophis This weekend, I had the honor of attending @sophisticated_shay & Rob’s baby shower for their twins, Skyler & Tyler 🥰 I made the cake & the grazing table & my mom made the centerpieces! Shay threw such a beautiful shower & I loved every moment of celebrating the boys— my Godsons, with some of my closest friends. I can’t wait to meet them! 

Oh, and the cake was red velvet with cream cheese frosting as the filling & Swiss meringue butter cream on the outside 😋

#thedailyspeshyl #babyshowercake #twinboys #charcuterietable #grazingtable #grazingtables
It’s my birthday 🥳 🎈& yes… I did make my It’s my birthday 🥳 🎈& yes… I did make my own cake 😌
Hey @bobbyflay, next time we meet, we’ll be comp Hey @bobbyflay, next time we meet, we’ll be competing 😌

#thedailyspeshyl #beatbobbyflay #competitionwhyyesiwouldlovesome #coolexperience #foodnetworkfaves
Ribeye steak bites. Twice Baked Sweet Potatoes. As Ribeye steak bites. Twice Baked Sweet Potatoes. Asparagus. Green Juice. Honey-Lime Chicken Thighs. Leek Cous Cous. Roasted Brussels with Balsamic Glaze. Exhaustion 🙃

#thedailyspeshyl #HBambassador #apronsquad #personalcheflife #personalchefservices #nycpersonalchef #nycprivatechef #dayinmylife
We’re back! After a week off, I was excited to g We’re back! After a week off, I was excited to get back into the kitchen 🤗

#thedailyspeshyl #personalchef #personalchefservices #personalcheflife #dayinmylife #privatechef #privatecheflife
#ad I made this Creamy Smoky Chipotle Shrimp with #ad I made this Creamy Smoky Chipotle Shrimp with @betterthanbouillon ‘s Smoky Chipotle Base from their Culinary Collection. This dish came together in about 15 mins, including prep time, so it’s perfect for those weekday nights when you need dinner on the table, fast! I like to serve this dish over white rice, but you can use any side you like. Click the link in my bio to shop this kitchen staple!

Recipe below:
 
Ingredients:
• 1 lb jumbo shrimp (U 16/20)
• Kosher Salt
• neutral cooking oil (avocado, grapeseed, vegetable, or canola)
• 2 teaspoons @betterthanbouillon Smoky Chipotle Base, divided
• 1/3 cup onions, diced
• 2 cloves garlic, minced
• 3/4 cup heavy cream
• 1/4 cup sour cream
• scallions, for garnish
 
Instructions:

1. Season shrimp with 1 teaspoon of the Smoky Chipotle Base. Heat up a skillet over a medium-high flame and add in enough neutral oil to almost cover the bottom. Once the oil is hot and shimmering, and in the shrimp and cook for two minutes per side.
2. Remove the shrimp, and saute the onions and garlic in the same pan until the onions are translucent, about 5 minutes.
3. Add in the heavy cream, sour cream, and remaining teaspoon of the  Smoky Chipotle Base and stir to combine. Bring to a simmer for a 2-3 minutes, add the shrimp back in, garnish with the scallion & serve.

#betterthanbouillon
And it only took 3 days 🥴 But I’m so incredib And it only took 3 days 🥴 But I’m so incredibly proud with how it turned out!!! This has to be my best work yet! Apparently, I thrive on stress.

#winniethepoohcake #cakedecorating #personalchef #thedailyspeshyl
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