Place the sweet potatoes in a large stock pot and cover with water. Bring to a boil over high heat, and continue boiling until fork tender—about 10 minutes. Drain sweet potatoes.
Return the empty pot to the stove over medium-low heat. Add in the butter. Cook butter until it is a light caramel color, stirring constantly to prevent burning.
Add the sweet potatoes back into the pot, and mash until smooth. Remove from heat. Add in the vanilla, 1/2 cup of the milk, plus salt and pepper to taste. Continue mashing. Add in more milk if necessary to achieve desired creaminess.
Unsalted and salted butter both work just fine for the recipe, just adjust your seasoning accordingly when mashing the sweet potatoes.
If you’re using a dark pot, you might need to spoon out a bit of the butter into a white dish to check the color while it is browning.
Recipe by Wholefully
Place the sweet potatoes in a large stock pot and cover with water. Bring to a boil over high heat, and continue boiling until fork tender—about 10 minutes. Drain sweet potatoes.
Return the empty pot to the stove over medium-low heat. Add in the butter. Cook butter until it is a light caramel color, stirring constantly to prevent burning.
Add the sweet potatoes back into the pot, and mash until smooth. Remove from heat. Add in the vanilla, 120 ml of the milk, plus salt and pepper to taste. Continue mashing. Add in more milk if necessary to achieve desired creaminess.
Unsalted and salted butter both work just fine for the recipe, just adjust your seasoning accordingly when mashing the sweet potatoes.
If you’re using a dark pot, you might need to spoon out a bit of the butter into a white dish to check the color while it is browning.
Recipe by Wholefully