Description
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.
Notes
- 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