I know, I know, you’re up to your ears in mashed side dishes for Thanksgiving. Trust me, I’ve been there. I love texture, and don’t want to fill up my plate on Thanksgiving day with 6 mashed vegetables. UNLESS.
Unless browned butter and rosemary are involved, in which case I will gladly go on a mashed-food-only diet for the rest of forever. 
Okay, seriously, these mashed sweet potatoes are the perfect last-minute addition to your Thanksgiving table. Yes, I know people load up their sweet potatoes with sugar and top them with marshmallows, but when there is a table full of desserts waiting for me after my meal, I don’t want sweets just yet. Savory sweet potatoes to the rescue!
These mashed sweet potatoes are thick, creamy, and a little earthy from the rosemary. My sister Heather thinks anything with rosemary tastes like chicken, so maybe these are chicken-y potatoes? I don’t know. What I do know is that if regular old butter is great, browned butter is heavenly. Golden, caramelized, and slightly nutty: it was made for sweet, thick, dense little sweet potatoes. The only other ingredients needed are plenty of salt and pepper; it doesn’t get much easier than this.
Since I can’t magically make these for Thanksgiving and post the recipe online in advance, we ended up using this herbal, buttery mash last week as a topping for shepherds pie. The pie was loaded with lentils, mushrooms, and carrots, and I loved it. It would actually make a great meatless thanksgiving main dish, but, uh, sorry, I didn’t write down the recipe for you. I know, I’m the worst. 
If you make these quick, easy, super flavorful mashed potatoes on Thanksgiving, let me know! Leave a comment below, or take a picture of your Thanksgiving feast and tag me #bakedgreens on Instagram.
Rosemary Browned Butter Mashed Sweet Potatoes
Ingredients
- 3 medium sweet potatoes peeled and cubed
- 4 Tablespoons butter
- 1 Tablespoon chopped fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1. Put cubed sweet potatoes into a medium-sized pot, and cover with water. Place pot onto the stove, and bring to a boil. Once boiling, cook for about 10 minutes, or until sweet potatoes are completely tender. Drain potatoes and put the empty pot back on the stove over medium heat.
- 2. To the empty pot, add the butter, and cook until foamy and brown. This should take 3-5 minutes. Once butter is browned, add rosemary, sweet potatoes, salt, and pepper into the pot. Mash until smooth. Taste and add extra salt and pepper, if needed. Serve immediately.
- 3. Leftovers store well in the fridge for up to 5 days. If you want to make these ahead for Thanksgiving, I recommend reheating them with a splash of milk on the stove.