3 pounds sweet potatoes (about 5 medium sweet potatoes)
1/2 cup unsweetened almond milk (or milk of choice), plus more if necessary
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon allspice
¼ teaspoon salt
3 tablespoons butter


1.Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
2.Wash sweet potatoes and use a fork to poke holes in sweet potatoes; about 4-5 pokes per potato used. Place sweet potatoes on a baking sheet lined with foil and roast for 45 minutes-1 hour or until very fork tender. Allow potatoes to cool for 10-15 minutes. This step can also be done ahead of time.
3.Brown two tablespoons of butter: Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma.
4.Cut open sweet potatoes and discard the skin, place sweet potato flesh in a large bowl and add in maple syrup, almond milk, vanilla, cinnamon, allspice and salt. Add the browned butter, but reserve a half tablespoon for drizzling on top of potatoes when they are done. Use an electric mixer or potato masher to mash potatoes until they reach your desired consistency. Add a splash more milk if you want them to be super creamy and mix again.
5.Transfer to a large warm casserole dish for serving, drizzle with reserved brown butter, sprinkle with a little bit of cinnamon on top and serve! Serves 10.

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