Mashed potatoes are one of those foods that I find kind of hard to improve upon. They are already so good, even in their most simple form. Creamy, fluffy and buttery. Seriously, what’s not to love about that?!?!
But despite my deep appreciation for regular mashed potatoes, I decided to switch things up this year at Thanksgiving. I made these Browned Butter Mashed Sweet Potatoes with Oat-Pecan Granola in lieu of our standard side dish. And you know what happened? My family didn’t completely revolt against me. In fact, they even asked for seconds!
I was very relieved!
Thanksgiving is over now, but that doesn’t mean that you’ve missed your chance to make and enjoy this recipe. These Browned Butter Mashed Sweet Potatoes with Oat-Pecan Granola would be great at Christmastime. Or really, for any night of the week when you’re having a cozy dinner at home.
The browned butter is the key ingredient here that takes these mashed sweet potatoes over the top. It’s kind of amazing how something that takes less than 5 minutes to make can give the overall dish such a big difference in flavor. To make browned butter, all you have to do is cook the butter down in a skillet, whisking it so it doesn’t burn, until it smells nutty and toasty and little browned pieces start to form on the bottom of the skillet. Then just stir it into the mashed sweet potatoes for a side dish that’s truly worthy of any holiday table.
I also love a little bit of texture with my mashed sweet potatoes, so I created a quick and easy stove-top granola using a mixture of old fashioned oats and pecans. You could make the granola the day before and store it in an airtight container, if you wanted to save some time on the day of. And feel free to use whatever nuts you have on hand – almonds or hazelnuts would be great here!
For the oat-pecan granola:
For the mashed sweet potatoes:
Make the oat-pecan granola:
Make the mashed sweet potatoes:
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