Mashed Sweet Potatoes with Orange, Brown Butter and Pecans
This easy Thanksgiving side dish combines silky mashed sweet potatoes with fresh orange juice, fragrant orange zest, nutty brown butter, and toasted pecans. Ready in about 30 minutes and made entirely on the stovetop, it's a crowd-pleasing holiday favorite that can be prepared ahead of time.
Servings: 8 servings
Calories: 260kcal
Cost: 3
Equipment
- large pot
- colander
- large mixing bowl
- Small saucepan
- potato masher or immersion blender
- serving dish
Ingredients
- 3 lb sweet potatoes, peeled and cubed
- 1 tsp salt
- 1/4 cup dark brown sugar
- 1 tsp ground cinnamon
- 1 tbsp orange zest
- 1/3 cup fresh orange juice
- 6 tbsp unsalted butter
- 1/2 cup toasted pecans, chopped
Instructions
- Add cubed sweet potatoes to a large pot and cover with cold water. Bring to a boil, then simmer until fork-tender, about 15 minutes.
- Drain the sweet potatoes in a colander and let them sit for several minutes to release excess moisture.
- Transfer the sweet potatoes to a large bowl. Add the salt, brown sugar, cinnamon, orange zest, and fresh orange juice.
- Melt the butter in a small saucepan over medium heat. Cook until it foams, turns golden brown, and develops a nutty aroma.
- Add the browned butter and all browned bits to the sweet potato mixture. Mash with a potato masher or blend lightly until smooth. Taste and adjust seasoning if needed.
- Spoon the mashed sweet potatoes into a serving dish, smooth the top, and sprinkle generously with toasted chopped pecans. Serve hot.
Notes
For a dairy-free version, substitute plant-based butter and brown it the same way. This recipe can be made up to 3 days ahead and reheated before serving. Add toasted pecans just before serving to maintain their crunch. Reduce brown sugar by half for a less sweet version.