Mashed Sweet Potatoes Brulee are seasoned with with a hint of cinnamon and nutmeg topped with a caramelized brown sugar crust.
Mashed Sweet Potatoes Brulee
Sweet potatoes are a must for Thanksgiving and this dish will be a hit on your Holiday table. It’s easy to assemble a day ahead so it’s ready to pop in the oven on Thanksgiving day. Serve it alongside your turkey, Chicken Sausage and Herb Stuffing and Cranberry Pear Sauce, a must!
With Thanksgiving around the corner, I’ve been testing so many Thanksgiving recipes from side dishes to leftovers these past few weeks. This is one we made a few years back that we all loved! It’s the dish that finally turned me into a sweet potato fan and is always on my holiday table. Previously I only enjoyed them as sweet potato fries, or in a sweet potato pie, but now I love them so many ways.
Variations and Tips
- To make it dairy free swap the butter and milk out for vegan butter or coconut oil and nut milk.
- If your dish can’t go under the broiler, a brulee torch can be used to caramelize the sugar instead.
Make Ahead Tips
To prepare ahead, make the mashed sweet potatoes the day before, then re-heat them before topping with sugar and broiling. Once you broil them, you’ll want to serve them right away. If you are bringing them to someone’s house, don’t add the brown sugar topping until you are ready to serve.
More Thanksgiving Side Dish Recipes
- Easy Cranberry Pear Sauce
- Chicken Sausage and Herb Stuffing
- Maple Glazed Butternut and Brussels Sprouts
- Instant Pot Mashed Potatoes
- Spinach Gratin
Mashed Sweet Potatoes Brulee
- 5 1/2 lbs sweet potatoes, peeled and boiled until soft (6 cups cooked)
- 3/4 cup 1% milk
- 3 tbsp whipped butter, softened
- 1/2 tsp kosher salt
- 1/4 tsp ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 cup unpacked light brown sugar
- When the potatoes are cooked and soft, combine them with milk, butter, salt, cinnamon and nutmeg in a large bowl and mash or puree until smooth.
- Spoon into a 9 x 9 or 11 x 7-inch baking dish. Bake at 350 covered, until heated through, about 20 minutes. If making ahead, and baking from the refrigerator, add more time as needed until the center is hot.
- Preheat the broiler.
- Sprinkle 1/2 cup brown sugar evenly over top.
- Broil about 6 inches from the flame until the sugar melts and becomes caramelized, careful not to burn. About 2 to 3 minutes.
- Let it stand until the melted sugar hardens (about 5 minutes).
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Photo credit: Erin Alvarez
144 comments on “Mashed Sweet Potatoes Brulee”
I’ll try this but I’d bake my sweet potatoes and then scoop out from the skins after they’re cooked. Roasting yields do much more flavor than boiling IMO.
This was absolutely delicious! But I don’t understand your listed calories – 5.5 pounds of sweet potatoes alone would be more than the 1400 calories you have listed for the whole dish. And then once you add in everything else it would be way above. Any insight?
Can you make this ahead and freeze and would you cook at 350 and then freeze and do the topping the day of once defrosted or freeze before cooking at 350 and then freeze?