If you’re craving a cozy, festive side that feels a bit fancy but is super easy to make, you’re going to adore this Mashed Sweet Potatoes Brûlée Recipe. It’s that perfect blend of creamy, spiced sweet potatoes topped with a caramelized sugar crust that cracks when you dig in — pure magic! I absolutely love how this turns out, and I promise once you try it, it’ll become a staple for your holiday dinners or any time you want to impress without stress.
Why You’ll Love This Recipe
- Effortlessly Elegant: This recipe transforms simple mashed sweet potatoes into a show-stopping dish with a crunchy brûlée topping.
- Comfort Meets Decadence: The warm spices and buttery mash with a caramelized sugar crust hit all the cozy notes you want in a side.
- Easy to Customize: Whether you want it dairy-free or torch the sugar instead of broiling, it adapts to your kitchen setup.
- Make-Ahead Friendly: Prep in advance and just caramelize the topping right before serving for fuss-free entertaining.
Ingredients You’ll Need
These ingredients work together to create that ideal fluffy, flavorful mashed sweet potato base with just enough spice to warm things up. When shopping, look for firm sweet potatoes without soft spots and good-quality light brown sugar for the brûlée topping.
- Sweet Potatoes: Fresh and firm sweet potatoes give you a naturally sweet base that becomes lush once cooked and mashed.
- Milk (1%): Adds creaminess without heaviness; you can swap for nut milk if you prefer dairy-free.
- Whipped Butter: Softened butter blends easily and adds richness — I always use whipped for smooth mixing.
- Kosher Salt: Essential to balance the sweetness and bring out the flavors.
- Ground Cinnamon: A warming spice that complements sweet potatoes beautifully.
- Ground Nutmeg: Just a pinch adds depth and a subtle nutty background note.
- Light Brown Sugar: This creates the crisp, caramelized brûlée layer on top that everyone raves about.
Variations
I often like to tweak this Mashed Sweet Potatoes Brûlée Recipe depending on the occasion or dietary needs. Feel free to add your own twist to make it truly yours!
- Dairy-Free Version: I discovered this trick when I swapped regular butter and milk for coconut oil and almond milk — it turned out just as rich and silky.
- Spiced Up: Sometimes I add a little ground ginger or cloves for an extra festive kick, especially around the holidays.
- Crunchy Toppings: For a fun texture, you can sprinkle chopped pecans under the brown sugar before broiling — my family goes crazy for the nutty crunch.
- Use a Brûlée Torch: If your baking dish isn’t broiler-safe, don’t worry! A kitchen torch works beautifully to caramelize the sugar evenly.
How to Make Mashed Sweet Potatoes Brûlée Recipe
Step 1: Boil and Prep the Sweet Potatoes
Start by peeling and chopping your sweet potatoes into large chunks. Boil them in salted water until they’re completely soft — this usually takes about 20 minutes. You’ll know they’re done when a fork pierces easily through the potatoes. This step is crucial since you want ultra-tender potatoes for silky mashed potatoes.
Step 2: Mash and Flavor
Drain the cooked sweet potatoes and transfer them to a large bowl. Add the milk, whipped butter, kosher salt, cinnamon, and nutmeg. Use a hand masher or a food processor to mash or puree until smooth and creamy. This is where you get to taste and adjust — add a pinch more salt or cinnamon if you like. The consistency should be fluffy but thick enough to hold its shape in a baking dish.
Step 3: Bake the Mash
Spoon the mashed sweet potato mixture into a 9 x 9 or 11 x 7-inch baking dish and spread evenly. Cover it with foil and bake at 350°F until heated through, about 20 minutes. If you’re making this ahead and reheating from the fridge, allow a bit more time so the center gets hot.
Step 4: Caramelize the Brûlée Topping
Preheat your broiler and evenly sprinkle the light brown sugar over the top of the hot mashed sweet potatoes. Place the dish about 6 inches from the broiler flame and watch carefully — it takes just 2 to 3 minutes for the sugar to melt and turn that irresistible golden caramel. If you prefer, use a kitchen torch to caramelize the sugar for more control and even browning. Let it rest for about 5 minutes until the sugar hardens into a crispy crust.
Pro Tips for Making Mashed Sweet Potatoes Brûlée Recipe
- Perfect Mash Texture: I learned that using whipped butter and a touch of milk keeps the mash super creamy without being runny — don’t overdo the liquid!
- Watch Your Broiler: The sugar can burn quickly under high heat, so keep a close eye or use a torch to caramelize gradually without blackening.
- Let It Rest: Allow the brûlée topping to harden for a few minutes before serving to get that perfect crackly bite.
- Make Ahead Strategy: I often prep the mashed potatoes up to the baking step, refrigerate, then broil the topping just before guests arrive for a fresh, impressive presentation.
How to Serve Mashed Sweet Potatoes Brûlée Recipe
Garnishes
I usually keep garnishes simple to let the brûlée crust shine. A sprinkle of chopped toasted pecans or a few fresh sage leaves makes a lovely contrast in texture and adds a subtle earthy note. Sometimes, a tiny drizzle of maple syrup over the top before the sugar hardens adds an extra layer of sweetness that’s heavenly.
Side Dishes
This Mashed Sweet Potatoes Brûlée Recipe pairs beautifully with roasted meats like turkey or glazed ham, especially during holiday feasts. I also like serving it alongside sautéed green beans or a crisp fall salad for balanced flavors and textures on the plate.
Creative Ways to Present
For a special occasion, I’ve spooned the mash into individual ramekins and brûléed each one for a decadent personal side. It makes the table look so festive! Another fun idea is layering the mash with chopped candied pecans in a clear baking dish to show off the textures before topping with sugar.
Make Ahead and Storage
Storing Leftovers
I store any leftovers covered tightly in an airtight container in the fridge for up to 3 days. The mashed sweet potatoes hold their flavor well, but the brûlée crust will soften, so I like to re-crisp the topping before serving again.
Freezing
You can freeze the mashed sweet potatoes (without the sugar topping) in a freezer-safe container for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge then proceed to bake and brûlée the topping fresh for the best texture.
Reheating
To reheat, I warm the mashed sweet potatoes covered in a 350°F oven until hot (about 15-20 minutes), then sprinkle brown sugar over the top and broil or torch until crisp. This brings back that coveted brûlée crunch and fresh flavor.
FAQs
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Can I use canned sweet potatoes for this Mashed Sweet Potatoes Brûlée Recipe?
While canned sweet potatoes might seem like a time-saver, I recommend using fresh ones for this recipe because they provide a better texture and natural sweetness, which are key to achieving that silky mash and perfect brûlée topping. If you’re in a pinch, drain and mash them well, but fresh always yields the best results.
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How do I prevent the sugar topping from burning under the broiler?
The key is watching it closely! Broil with the dish about 6 inches from the flame and keep a careful eye—caramelization happens quickly. You might want to broil in short bursts, checking every 30 seconds to avoid burning. Using a kitchen torch gives you even more control to get a perfect brûlée.
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Can I make this recipe vegan?
Absolutely! Swap the butter for a good quality vegan butter or coconut oil, and use plant-based milk like almond or oat milk instead of dairy. The spices and brown sugar bring all the flavor, so it still tastes incredible.
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What’s the best way to reheat leftovers without losing the brûlée topping crunch?
I usually reheat the mashed potatoes covered in the oven until hot, then sprinkle fresh brown sugar on top and use the broiler or torch to crisp the sugar again right before serving. This restores the signature crunchy crust that makes this recipe so special.
Final Thoughts
This Mashed Sweet Potatoes Brûlée Recipe is truly one of my all-time favorites when I want comfort food with a little wow factor. It feels special, but surprises you with how easy it is to pull off. I hope you give it a try and find it as irresistible as I do — your family and guests will be asking for it again and again. Trust me, once you get that crispy sugar crack under your spoon, it’s hard to go back to regular mashed sweet potatoes!
Print
Mashed Sweet Potatoes Brûlée Recipe
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 14 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Deliciously creamy mashed sweet potatoes topped with a caramelized sugar crust for a perfect balance of smooth and crispy textures. This Mashed Sweet Potatoes Brulee recipe is a comforting side dish that combines subtle spices and a sweet, crunchy topping, perfect for holiday dinners or any cozy meal.
Ingredients
Sweet Potatoes
- 5 1/2 lbs sweet potatoes, peeled and boiled until soft (about 6 cups cooked)
For Mashing
- 3/4 cup 1% milk
- 3 tbsp whipped butter, softened
- 1/2 tsp kosher salt
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
Topping
- 1/2 cup unpacked light brown sugar
Instructions
- Prepare the Potatoes: Peel and boil the sweet potatoes until they become very soft, approximately 20 minutes. Drain well and place them into a large bowl.
- Mash the Mixture: Add the 1% milk, softened whipped butter, kosher salt, ground cinnamon, and ground nutmeg to the cooked sweet potatoes. Mash or puree thoroughly until the mixture is smooth and creamy.
- Transfer to Baking Dish: Spoon the mashed sweet potato mixture evenly into a 9 x 9 or 11 x 7-inch baking dish. Cover the dish to retain moisture.
- Bake: Bake the dish at 350°F (175°C) for about 20 minutes, or until heated through. If preparing ahead and baking from the refrigerator, bake longer as needed to ensure the center is hot.
- Preheat Broiler: While baking is finishing, preheat your oven’s broiler setting.
- Add Sugar Topping: Evenly sprinkle 1/2 cup of light brown sugar over the baked mashed sweet potatoes to create the brulee topping.
- Broil to Caramelize Sugar: Place the baking dish about 6 inches below the broiler flame. Broil the sugar topping for 2 to 3 minutes, watching carefully, until the sugar melts and caramelizes to a golden brown crust without burning.
- Allow to Set: Remove the dish from the oven and let it stand for about 5 minutes to let the caramelized sugar harden into a crisp brulee crust before serving.
Notes
- To make this dish dairy-free, substitute the butter with vegan butter or coconut oil and replace the milk with a nut milk alternative.
- If your baking dish is not broiler-safe, use a brulee torch to caramelize the sugar topping instead of the oven broiler.
Nutrition
- Serving Size: 1/2 cup
- Calories: 100 kcal
- Sugar: 8 g
- Sodium: 72 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 21.5 g
- Fiber: 1.5 g
- Protein: 1.5 g
- Cholesterol: 5 mg
