Cinnamon Browned Butter Mashed Sweet Potatoes

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 3 Sweet potatoes, large

• Refrigerated

  • 1/2 cup Almond milk

• Baking & Spices

  • 1 tsp Cinnamon
  • 3/4 tsp Salt
  • 1 tsp Vanilla

• Dairy

  • 1/4 cup Butter, unsalted

Found on wickedspatula.com

Description

Ingredients

• 3 large sweet potatoes
• 1/2 cup almond milk (or milk of choice)
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 3/4 teaspoon salt
• 1/4 cup unsalted butter
• 3 large sweet potatoes
• 1/2 cup almond milk (or milk of choice)
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 3/4 teaspoon salt
• 1/4 cup unsalted butter

Directions

• Bring a large pot a water to a boil. Peel and cube the sweet potatoes, boil for 30 minutes or until easily pierced with a fork. Drain off the water and place the potatoes in a blender or use a potato masher to mash the potatoes with the milk, salt, vanilla, and cinnamon until creamy. Transfer to a serving dish. In a small skillet heat the butter over medium heat. Melt the butter and gently swirl around the pan. It will start to foam then subside. Little brown flecks will start to form. Once it turns a golden color and smells nutty remove the pan from the heat. Pour the butter over the potatoes and sprinkle with a dusting of cinnamon.
• Bring a large pot a water to a boil. Peel and cube the sweet potatoes, boil for 30 minutes or until easily pierced with a fork. Drain off the water and place the potatoes in a blender or use a potato masher to mash the potatoes with the milk, salt, vanilla, and cinnamon until creamy. Transfer to a serving dish. In a small skillet heat the butter over medium heat. Melt the butter and gently swirl around the pan. It will start to foam then subside. Little brown flecks will start to form. Once it turns a golden color and smells nutty remove the pan from the heat. Pour the butter over the potatoes and sprinkle with a dusting of cinnamon.