Are you team sweet or savory?
To be completely honest, I’m all about loading some sweet potatoes with brown sugar and cinnamon.
I’ve even been known to scoop out marshmallow fluff onto a perfectly baked sweet potato or two.
However, say the words brown and butter in the same sentence, and I’m ready to jump right on board. My brown butter infatuation probably began a few years ago when I started to make chocolate chip cookies with brown butter. Now, browning butter is pretty much the only way I make cookies.
But we’re not talking cookies.
At least not today.
We’re talking about how simple and delicious this four ingredient sweet potato recipe is. And three of those four ingredients are in the title.
Rosemary. Let’s talk about that ingredient real quick. It’s probably one of the least used herbs and one of my most absolute favorites to use during the cold weather months. Maybe because of the woodsy taste and the pine-like scent that emanates from the plant as you mince the leaves.
Or because the herb looks so similar to evergreen.
Whatever the reason – it pairs so well in this dish.
And with Thanksgiving just a couple days away, I’ve given you the perfect excuse to make it. Immediately.
The mashed sweet potato still reveals its natural sweetness, but instead of pairing that sweetness with more sweet, we’ve toned it down with some nutty brown butter and earthy rosemary.
And if by any chance you have some leftovers, treat yourself to a sweet potato breakfast bowl by adding some sautéed spinach and a fried egg on top.
Although leftovers are highly unlikely.
I mean, after I gave half of the recipe to my sister to go along with my recipe for the crockpot apple cinnamon pork tenderloin that she made, I was able to polish the rest off myself.
In, like, a day.
It’s THAT good.
Just, let’s not talk about how big of a glutton I am when it comes to food.
But at least it was mashed sweet potatoes I was devouring and not those cookies I mentioned earlier.
Brown Butter and Rosemary Mashed Sweet Potatoes
- 3 sweet potatoes (about 3 pounds)
- 4-5 tbsp. milk
- 3 tbsp. brown butter (and a tutorial on how to)
- fresh rosemary (should equal 1 tbsp. when minced)
- 3/4 tsp. kosher salt
- 1/4 tsp. ground pepper
Wash and peel the sweet potatoes. Cut them into chunks (I did mine about 1/2″ cubes) and add them to a pot of water.
Bring to a boil, and boil the potatoes until they become tender enough that a fork can pierce them easily.
While the potatoes are cooking, brown the butter and mince your rosemary.
When the potatoes are thoroughly cooked, drain the water. Add the milk, butter, rosemary, salt, and pepper.
Using a potato masher, mash the potatoes and ingredients together until you reach a desired consistency.
Still can’t decide what team you’re on? Make both. You can never have too much sweet potato.