I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
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This Brown Butter Sweet Potato Mash with Whipped Ricotta and Maple Drizzle takes a classic comfort dish and gives it a delicious twist! Creamy, nutty, and perfectly balanced between sweet and savory, it’s the side dish that effortlessly steals the show at any table.
If there’s one side dish that feels both familiar but also different, it’s this Brown Butter Sweet Potato Mash. It’s cozy, rich, and beautifully layered in flavor. The nutty brown butter, creamy whipped ricotta, and a touch of maple syrup come together to give a traditional dish a tasty twist.
I love serving this during the holidays. The browned butter adds a depth of flavor that pairs perfectly with the subtle sweetness of the potatoes, while the whipped ricotta lightens things up a bit. The drizzle of brown butter maple syrup ties everything together for the perfect sweet-meets-savory bite.
INGREDIENTS
SWEET POTATO MASH
3 pounds sweet potatoes, peeled and cut into 1″ cubes
1/2 cup unsalted butter, divided
1/4 cup heavy cream (or half-and-half)
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
WHIPPED RICOTTA
1 cup whole milk ricotta cheese
1 tablespoon extra virgin olive oil (if you have flavored, Tuscan Herb or Garlic are delicious)
1/4 teaspoon sea salt
MAPLE DRIZZLE
2 tablespoons unsalted butter
2 tablespoons pure maple syrup
1/2 teaspoon fresh thyme leaves (for garnish)
EQUIPMENT
Large Saucepan
Potato Masher or Hand Mixer
Food Processor or Blender
Small Saucepan
Serving Dish
STEP-BY-STEP INSTRUCTIONS
Cook the Sweet Potatoes. Place sweet potatoes in a large pot, cover with salted water, and bring to a boil. Cook until fork-tender, about 15 – 20 minutes. Drain well.
Brown the Butter. In a small saucepan, melt 1/2 cup + 2 tablespoons butter over medium heat. Continue cooking until golden brown and nutty, about 3 – 4 minutes. Remove from heat and set aside. Separate 2 tablespoons and whisk with the maple syrup after removing from the stove to make the maple drizzle.
Mash the Potatoes. In the same pot used to cook the potatoes, mash them with a potato masher or hand mixer. Add browned butter, cream, salt, pepper, and nutmeg. Mix until smooth and velvety.
Make the Whipped Ricotta. In a food processor, blend ricotta, olive oil, and salt until light and creamy (about 1 – 2 minutes). Set aside.
Assemble. Spoon the mashed sweet potatoes into a serving dish. Swirl in the whipped ricotta and drizzle with maple syrup mixture. Garnish with thyme leaves and a sprinkle of flaky salt if desired.
MAKE-AHEAD & STORAGE TIPS
Sweet potatoes can be boiled and mashed a day in advance. Reheat over low heat with a splash of cream before serving.
The whipped ricotta and maple drizzle can be made up to 2 days ahead and stored separately in the refrigerator. Warm gently before assembling.
Leftovers keep well in the refrigerator for up to 3 days.
FREQUENTLY ASKED QUESTIONS
Can I use a different cheese instead of ricotta?
Mascarpone or whipped goat cheese both work well; however, they will result in a slightly different flavor profile.
What if I don’t have fresh thyme?
You can omit it or use a small pinch of dried thyme or rosemary instead.
Can I make this dairy-free?
Yes – swap the butter for a plant-based alternative and use dairy-free ricotta or whipped cashew cream.
Can this be made ahead for a dinner party?
Absolutely. Assemble it just before serving for the best texture and presentation.
HOSTING TIPS
When hosting, I love serving this dish family-style in a large shallow bowl so guests can see the swirls of ricotta and golden maple drizzle.
A cozy sweet potato mash layered with nutty brown butter, creamy whipped ricotta, and a warm maple drizzle. Perfect for holidays or dinner parties.
Ingredients
Scale
SWEET POTATO MASH
3 pounds sweet potatoes, peeled and cut into 1″ cubes
1/2 cup unsalted butter, divided
1/4 cup heavy cream (or half-and-half)
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
WHIPPED RICOTTA
1 cup whole milk ricotta cheese
1 tablespoon extra virgin olive oil (if you have flavored, Tuscan Herb or Garlic are delicious)
1/4 teaspoon sea salt
MAPLE DRIZZLE
2 tablespoons unsalted butter
2 tablespoons pure maple syrup
1/2 teaspoon fresh thyme leaves (for garnish)
Instructions
Cook the Sweet Potatoes : Place sweet potatoes in a large pot, cover with salted water, and bring to a boil. Cook until fork-tender, about 15 – 20 minutes. Drain well.
Brown the Butter : In a small saucepan, melt 1/2 cup + 2 tablespoons butter over medium heat. Continue cooking until golden brown and nutty, about 3 – 4 minutes. Remove from heat and set aside. Separate 2 tablespoons and whisk with the maple syrup after removing from the stove to make the maple drizzle.
Mash the Potatoes : In the same pot used to cook the potatoes, mash them with a potato masher or hand mixer. Add browned butter, cream, salt, pepper, and nutmeg. Mix until smooth and velvety
Make the Whipped Ricotta : In a food processor, blend ricotta, olive oil, and salt until light and creamy (about 1 – 2 minutes). Set aside.
Assemble : Spoon the mashed sweet potatoes into a serving dish. Swirl in the whipped ricotta and drizzle with maple syrup mixture. Garnish with thyme leaves and a sprinkle of flaky salt if desired.
Make-ahead friendly. Each component can be prepped up to 2 days in advance.
Try adding a pinch of smoked salt or cayenne for a sweet-and-savory kick.
Prep Time:15 minutes
Cook Time:30 minutes
Category:Side Dish
Method:Stovetop
Cuisine:American
Caitlin Lindsey
post author
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
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