- 3 pounds sweet potatoes
- 1/2 cup full fat coconut milk
- ¼ cup maple syrup
- ½ tablespoon vanilla extract
- 1 teaspoon cinnamon
- 6 tablespoons butter
- ½ teaspoon ground ginger
- ¼ teaspoon allspice
- ¼ teaspoon salt
- Preheat your oven to 400 degrees.
- Prick the sweet potatoes all over with a fork and place them on a sheet pan lined with foil or parchment paper. Bake the sweet potatoes until they are fork tender. This usually takes around one hour. Once the potatoes are tender, remove them from the oven and let them cool slightly before peeling and transferring them to a large mixing bowl.
- While the potatoes are roasting, make the brown butter. Add the diced butter to a small skillet or pot. Heat the skillet to medium heat. The butter will start to melt as the skillet heats up. Allow the butter to bubble and “cook” until it begins to change from a bright yellow color to a golden brown color. You will know the butter has “browned” when you see brown bits beginning to form in the bottom of the skillet or pot. Remove the butter from the heat and transfer to a heat safe dish.
- Once the sweet potatoes are done cooking, and have been transferred to a mixing bowl, add the coconut milk, maple syrup, vanilla extract, cinnamon, ground ginger, allspice, salt, and brown butter (reserve 1 tablespoon of butter for the top) to the mixing bowl.
- Use a hand mixer or potato masher to mash everything together until the potatoes reach your desired consistency. Give the potatoes a taste and add extra milk if you prefer.
- Transfer the potatoes to a serving dish. Sprinkle with cinnamon and top with the remaining tablespoon of brown butter before serving. Enjoy!
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