Creamy Mashed Sweet Potatoes with Brown Sugar and Cinnamon

5 from 1 vote

Creamy Mashed Sweet Potatoes with Brown Sugar and Cinnamon

Creamy Mashed Sweet Potatoes with Brown Sugar and Cinnamon is a comforting mashed sweet potato recipe made with roasted sweet potatoes, brown butter, cinnamon, and brown sugar, delivering warm holiday flavor, silky texture, and easy make-ahead convenience. The sweet potatoes are roasted until caramelized, then mashed with browned butter, cream, and spices for a rich side dish that balances sweetness and warmth.

Prep Time15

Cook Time40

Total Time55

Course: Side Dish

Cuisine: American

Servings:

Calories: 427kcal

Author: Jami Powell

Equipment

Large Pot
Potato Masher or Stick Blender
Parchment paper
Roasting pan
Storage

Ingredients

2 ½ pounds sweet potatoes peeled and cubed
5 tablespoons unsalted butter browned
½ cup heavy cream
1 tablespoon fresh orange juice
1 ½ tablespoons brown sugar
1 teaspoon cinnamon reserve ¼ teaspoon for sprinkling
Pinch of nutmeg optional
½ teaspoon orange zest optional
2 tablespoons olive oil for roasting
salt and pepper to taste

Topping

3 tablespoons toasted pecans chopped
1 pat butter
2 tablespoons maple syrup

Instructions

Preheat the oven to 400°F. Toss the sweet potato chunks with 2 tablespoons of olive oil. Spread them on a parchment-lined baking sheet.
Roast the sweet potatoes for 30-35 minutes, turning halfway through, until tender and caramelized.
While the sweet potatoes are roasting, brown the butter in a large pot over medium heat, stirring frequently until golden brown. Once browned, remove from heat and set aside.
Transfer the roasted sweet potatoes into the pot with the browned butter. Add the half and half, orange juice, **brown sugar, and cinnamon. If using, add the optional orange zest and pinch of nutmeg.
Use a potato masher or stick blender to mash or blend the sweet potatoes to your desired consistency. If needed, add more half and half for a creamier texture. Season with salt and pepper to taste.
Stir to combine and return the pot to low heat for a few minutes to let the flavors develop.
Serve warm, topped with toasted pecans, a dash of reserved cinnamon, a pat of butter, and a drizzle of maple syrup.

Notes

Cooking Notes

Roasting the sweet potatoes instead of boiling them intensifies their flavor. Brown butter adds a deep nutty taste that pairs beautifully with cinnamon.

Tips for Best Results

Roast the sweet potatoes until lightly caramelized for deeper flavor.
Mash while the potatoes are still warm for a smooth texture.
Add cream gradually to control the thickness.
Stir gently so the potatoes stay fluffy instead of dense.

How to Know It’s Ready

The mash should be smooth, creamy, and lightly steaming with a rich golden color.

Nutrition