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Mashed sweet potatoes in a bowl with a spoon.
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5 from 1 vote

Maple Brown Butter Mashed Sweet Potatoes

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 8 to 10


  • 4-1/2 to 5 pounds 4 large red-skinned sweet potatoes
  • 1/4 cup sour cream I use light sour cream
  • 6 tablespoons butter
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dry, plus additional for garnish
  • 1/4 cup pure maple syrup
  • salt to taste


  • Preheat oven to 400 degrees F. Scrub sweet potatoes clean under cool water and wrap in foil. Bake for 60 minutes or until the largest potato can be pierced with a sharp knife with little resistance. Remove from oven and set aside.
  • Meanwhile, melt butter in a small saucepan over medium-low heat. Once butter has melted, add thyme. Swirl and cook the butter until it begins to deepen in color and takes on a nutty aroma. When nicely browned, remove from heat.
  • Use a paper towel to pull skins from sweet potatoes and place the flesh in a large mixing bowl. Add sour cream and mix to combine. Add brown butter with thyme, and maple syrup. Season with salt, to taste and mix just until combined.
  • Garnish with additional thyme.
  • Recipe inspired by Serious Eats


Make Ahead Instructions: Can be made ahead and refrigerated overnight. When you are ready to serve, reheat the potatoes in the microwave and garnish with fresh thyme before serving.