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    Oh My Veggies » Vegetarian Recipes » Vegetarian Side Dishes

    Browned Butter Mashed Sweet Potatoes with Oat-Pecan Granola

    Published: Dec 19, 2016 · by Liz · Updated: Nov 2, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    Browned Butter Mashed Sweet Potatoes with Oat-Pecan Granola

    Mashed sweet potatoes become holiday-worthy with the addition of browned butter and an easy stove-top granola.

    Browned Butter Mashed Sweet Potatoes with Oat-Pecan Granola

    If you're here planning your holiday menu, don't miss our new Vegan Christmas and Vegan Thanksgiving cookbooks. They're packed with all my favorite holiday-worthy recipes for a plant-based feast.

    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.

    Browned Butter Mashed Sweet Potatoes with Oat-Pecan Granola

    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!

    More Vegetarian Holiday Recipes

    If you need some more menu inspiration, check out my vegetarian holiday recipes, and these tasty ideas:

    • 45+ Vegetarian Main Dishes for Thanksgiving
    • Creamy Vegan Mashed Potatoes
    • Perfect Vegan Pumpkin Pie

    P.S. Don't miss our complete Vegan Thanksgiving Cookbook, for the ultimate plant based feast!

    Browned Butter Mashed Sweet Potatoes with Oat-Pecan Granola

    Browned Butter Mashed Sweet Potatoes with Oat-Pecan Granola

    Mashed sweet potatoes become holiday-worthy with the addition of browned butter and an easy stove-top granola.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Course: Side Dish
    Cuisine: American
    Diet: Vegetarian
    Keyword: Browned Butter Mashed Sweet Potatoes with Oat-Pecan Granola, holidy side dish, Mashed Sweet Potatoes
    Servings: 6 servings
    Calories: 544kcal
    Author: Oh My Veggies

    Ingredients

    For the oat-pecan granola:

    • 1 cup old-fashioned oats
    • 1 cup pecan halves
    • ¼ teaspoon salt
    • ¼ teaspoon ground cinnamon
    • 2 tablespoons unsalted butter cubed and at room temperature
    • 2 tablespoons maple syrup
    • ½ teaspoon vanilla extract

    For the mashed sweet potatoes:

    • 3 pound sweet potatoes peeled and cut into cubes
    • ½ cup milk
    • 2 tablespoons maple syrup
    • 2 teaspoons salt
    • 1 teaspoon black pepper
    • 6 tablespoons unsalted butter cubed and at room temperature
    US Customary - Metric

    Instructions

    Make the oat-pecan granola:

    • In a dry non-stick skillet over medium heat, combine the oats, pecans, salt and cinnamon. Cook, stirring constantly, until the pecans are fragrant, about 3-4 minutes. Add the butter, maple syrup and vanilla extract and cook for about 2 minutes more, stirring constantly to make sure everything is evenly coated and doesn’t burn. Remove the skillet from the heat. Transfer the granola to a parchment paper-lined baking sheet to cool.

    Make the mashed sweet potatoes:

    • Meanwhile, place the cubed sweet potatoes into a large pot and add just enough cold water to submerge them by about 1-2 inches. Cover and place the pot over high heat. Bring to a boil, then remove the cover and turn down the heat to maintain a simmer. Cook the sweet potatoes, uncovered, until they are soft and can be easily pierced with a small paring knife, about 20-25 minutes. Drain the sweet potatoes and then immediately add them back to the still hot pot, which will help to evaporate off any excess water.
    • Add the milk, maple syrup, salt, and black pepper to the sweet potatoes, and Then use a hand mixer to mash the sweet potatoes and fully incorporate the ingredients. Cover to keep warm and set aside.
    • In a medium-large skillet, melt the butter over medium heat. Once it’s almost completely melted, start whisking the butter constantly, cooking it until it foams and starts to turn brown and smell nutty, about 2-3 minutes. Remove the skillet from the heat.
    • Add about three-quarters of the browned butter to the mashed sweet potatoes, making sure to scrape up any browned bits off the bottom of the skillet, and stir to combine. Transfer the mashed sweet potatoes to a serving dish. Top with the oat-pecan granola and drizzle with the remaining browned butter. Serve immediately.

    Nutrition

    Calories: 544kcalCarbohydrates: 67gProtein: 8gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 43mgSodium: 1009mgPotassium: 951mgFiber: 10gSugar: 19gVitamin A: 32686IUVitamin C: 6mgCalcium: 134mgIron: 2mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Vegan Holiday Nog (with Coconut Milk!)
    10 Best Vegetarian Asian Recipes »

    Christmas Recipes, Holiday Recipes, Thanksgiving Recipes, Vegetarian Recipes, Vegetarian Side Dishes christmas, gluten-free, granola, sweet potatoes, thanksgiving

    Liz from Floating Kitchen

    About Liz

    Liz is the cook, writer, photographer and dishwasher behind the food blog, Floating Kitchen. She has a passion for creating recipes with locally grown, seasonal ingredients. And she believes that ice cream should be enjoyed daily.

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

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