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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
  • Cook Time: 1 hour and 10 minutes
  • Total Time: 1 hour and 10 minutes
  • Yield: 4–6 servings 1x
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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.


Scale

Ingredients

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.
  • 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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Welcome to my blog!

My name is Speshyl , and I am a self taught home cook and recipe developer. My world revolves around food, and I cook things that make me happy. I am always open to trying new things and stepping out of my comfort zone, which you will see happen a lot here on this blog. Read More…

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A little chocolate work for your feed 🤩 Here, I A little chocolate work for your feed 🤩 Here, I’m using a slab of marble to cool down some chocolate ganache. The marble is a naturally cold surface, so it helps the ganache firm up enough to be piped out of a piping bag.

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#thedailyspeshyl #chocolateganache #chocolatework #marbleslab #ganache #chocolatetruffles #culinarystudent #culinaryarts #culinaryschool #blackgirlswhoblog #blackfoodbloggers #foodblogfeed #pastryart #chefinthemaking #chefintraining #chefsofinstagram
Last night, I dined at Lido Harlem, an Italian res Last night, I dined at Lido Harlem, an Italian restaurant located on Harlem’s Restaurant Row. The atmosphere was cozy and inviting, and the food was incredible. This restaurant is woman owned, and the executive chef is also a woman, Chef Serena Bass (this made me stan even harder!). Here’s what we ate:

Antipasti:
• Salmon Fritters with Chipotle Aioli
• Fried Calamari with Chipotle Aioli
• Grilled Crostino with Burrata, Roasted Pears, Prosciutto, Honey & Sage

Primi/ Pasta:
• Gnocchi with Truffle Butter, Parmesan, Guanciale, Cream & Fresh Sage
• Fresh Squid Ink Linguine with Scallops, Shrimp, Calamari, Tomato Sauce, Chili, Garlic & Orange Zest

Secondi:
• Grilled Atlantic Salmon with Sweet Corn, Roasted New Potatoes, Thyme, Chilies, Cream & Basil Pesto

Dolci:
• Flourless Molten Chocolate Lava Cake with Salted Caramel Gelato

Drinks:
• Rosso Sangria

Everything was amazing so it’s hard to pick favorites, but the Grilled Salmon, the Truffle Butter Gnocchi & the Grilled Crostino with Burrata and Roasted Pears are definitely the three dishes I would come back for over and over again!

I’m already planning my return trip for their brunch 🤤

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Oh hey, it’s me! This week at school was a littl Oh hey, it’s me! This week at school was a little difficult because we dove into the world of chocolate tempering. This is probably the most frustrated I’ve been in school thus far. 

Chocolate is very... temperamental. (Ha! See what I did there?) I ended up ruining my whole batch of chocolate that I had spent twenty+ minutes tempering because I went over the temperature threshold by ONE DEGREE. At that point I wanted to “pack my knives and go” (Padma voice), and I did because class was pretty much over by that point 😂

Yesterday, I went in with a better attitude, because I’m not gonna lie i was having a pretty crappy day on Wednesday & I think that energy carried over into my work. So I tried again with positive mindset & it worked!!! My chocolate set up perfectly. This taught me a lot about being okay with accepting my failures and knowing that they’re not fixed experiences. Failure is so much better than getting things right the first time, because it gives you an opportunity for growth.

*Pictured here is me piping out ganache (which is the one thing I got right on Wednesday) for the center of the truffles that I finished yesterday. Swipe to see the finished Ginger Truffles covered in a dark chocolate shell with Rice Krispies*

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Danishes! We spent 3 days making these danishes & Danishes! We spent 3 days making these danishes & they we’re definitely worth it. The first day we focused on making and laminating the danish dough (which is rolling a block of butter into the dough & book folding the dough to create tons of layers). The second day we continued to roll out our dough into a thin sheet & cut out 5x5 inch squares to put our fillings on/in. We finally baked them yesterday, and they were finished by brushing with nappage & dusting with powdered sugar.

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Pizza! We finished assembling our pizzas in school Pizza! We finished assembling our pizzas in school yesterday & it was such a fun process. The pizza dough was made on Tuesday and left to ferment overnight. I used fresh yeast in the dough, which sort of resembles a block of tofu. I’m usually used to using dry active yeast or instant yeast, so it was cool to try something new.

I topped my pizzas with mozzarella, sausage, bacon, mushrooms, onions, and fresh basil 😋

What are your favorite pizza toppings?

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